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Italian-Style Pot Roast

Recipe By : Theresa J. Farney, Colorodo Springs Sun Serving Size : 1 Preparation Time :0:00 Categories: Meats

Ingredients:

pound venison pot roast
2 tablespoons fat
salt and pepper
8 ounces tomato sauce
1 cup dry red wine
1 medium onion --chopped
1 cup celery --chopped
1 tablespoon parsley --minced
2 teaspoons oregano
1 clove garlic
flour
water


Preparation:

In Dutch oven, brown roast on all sides in fat. Add salt and pepper to taste. Combine remaining ingredients, except flour, and pour over pot roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and measure. Mix a smooth paste of flour and water, measuring 2 Tbl of water and 1 1/2 Tbl of flour for each cup of liquid. Gradually add hot liquid, stirring constantly and cook until thickened. Correct seasoning.













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