Options:

Include nutrition information?

Delicious Roast

Created by QueenBea on February 28, 2015

2 1/2 to 3 pound venison roast (bone-in, or beef, bison, elk, moose or lamb)
1 yellow onion (chopped)
1/2 pound apples, chopped
2 to 2 1/2 cups beef stock (good quality beef bouillon, enough to cover half way up the roast)
1 cup beer (gluten-free, I use new grist)
3 tablespoons raisins
2 tablespoons bacon grease

Step 1: Season the roast with salt, fresh ground pepper and garlic powder.
Step 2: Bring the bacon grease to medium high heat in a Dutch oven or heavy bottomed pot and brown the roast on all sides; make sure you have a nice crust on the roast.
Step 3: Remove the roast and set aside.
Step 4: Add the onions to the pot and cook until translucent, scraping up the bits on the bottom of the pot.
Step 5: Pour in the beer and continue to cook until it is totally reduced and coating the onions.
Step 6: Return the roast to the pot and add the remaining ingredients except for the cornstarch; cover and place in a preheated 350 degree Fahrenheit oven and cook for 4 hours, checking every hour and adding water if needed to keep the juices halfway up the roast.
Step 7: Remove the roast from pot and cover with foil.
Step 8: Strain the juices into a saucepan and bring to a boil over medium-high heat.
Step 9: Mix the cornstarch with 2 tablespoons of water and pour into the boiling juices to thicken.
Step 10: Shred the meat off the bones with two forks and serve with the gravy over mashed potatoes.
Step 11: Enjoy!