Down-on-the-Ranch Venison Pot Roast

Name: Down-on-the-Ranch Venison Pot Roast
Cuisine: American
Ingredients: 1 medium onion, chunked; 1 tablespoon packed brown sugar; 4 garlic cloves, minced; 1 teaspoon kosher salt or coarse sea salt; 1 teaspoon kosher salt or coarse sea salt; 1 teaspoon freshly ground black pepper; 3 pound venison chuck roast; 1 cup beef stock or beer; 1 cup beef stock or beer; ½ cup water; ¼ cup cider vinegar, preferably unrefined; ¼ cup vegetable oil; 14.5 ounce can whole tomatoes, undrained; 1 tablespoon yellow mustard; 1 tablespoon Worcestershire sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Hearty and homey, this venison chuck roast makes a great centerpiece for a casual company dinner. Be sure to cook the roast long enough. Its fall-apart succulence will make you swoon.

Ingredients

Down-on-the-Ranch Paste

1 medium onion, chunked
1 tablespoon yellow mustard
1 tablespoon</

Americas
United States
Dinner
Gluten-free

Method

The night before you plan to barbecue, combine the paste ingredients in a food processor or blender until the onion is finely chopped and a thick puree forms. Slather the paste over the venison. Transfer the venison to a large plastic bag and refrigerate it overnight.
Before you begin to barbecue, take the roast from the refrigerator and let it sit, covered, at