All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:

3          lb              Venison chuck roast
1/4       C               Spice Union Ultimate Seasoning Blend
1/4       C               All-purpose flour
4          Tbsp          Coconut Oil
5          ea             Large carrots- cut into 2 inch pieces
2          ea             Celery ribs- small dice
1 1/2    C               Onion- large dice
3          ea             Fresh garlic gloves- minced
1/4       C              Tomato paste
1          C               Dry red wine
1          C               Beef broth

 

1. Preheat oven to 300°F.

2. Preheat a heavy-bottomed Dutch oven to medium high heat.

3. Season venison chuck roast liberally with Spice Union Ultimate Seasoning Blend and dredge in flour to coat all sides of the chuck roast; shaking off any excess flour.  Set aside on a plate.

4. Heat the coconut oil in the Dutch oven until shimmering.

5. Place the venison chuck roast into the Dutch oven and sear all sides, until nicely browned.

6. Once seared on all sides, remove the venison chuck roast from the Dutch oven and set aside on a plate.

7. Using the same Dutch oven, add carrot, celery, and onion. Sauté the vegetables until soft.

8. Add the garlic to the Dutch oven and cook for 30 seconds.

9. Add the tomato paste to the Dutch oven and stir to coat the vegetables.  Lower the temperature on the Dutch oven to medium low heat.

10. Continue to cook the tomato paste and vegetables until the tomato paste begins to brown- approximately 3-4 minutes.

11. Add the dry red wine to the Dutch oven and stir to incorporate the wine into the tomato paste.  Continue to cook for 4-5 for about 4 minutes and the red wine is almost completely evaporated.

12. Add the beef broth to the Dutch oven and stir to combine. Continue to cook for 3-4 minutes until the liquid comes to a boil.

13. Add the venison chuck roast back into the Dutch oven, place the lid on the Dutch oven and place into the preheated oven.

14. Cook the venison chuck roast for approximately 2-3 hours or until the meat flakes with a slight twist of a fork.

15. Remove the venison pot roast and set aside for 10 minutes.

16. Serve the venison pot roast with your signature potatoes, egg noodles or Israeli cous cous and the carrots and sauce from the Dutch oven.