Venison Pot Roast

I am vowing to make pot roast at least once a month from here on out...well, at least in the winter months. This hit the spot tonight!!

Pot Roast with Winter Root Vegetables
modified from Bon Appetit, February 2008
Serves 8 to 10

2 teaspoons chopped fresh thyme
2 teaspoons paprika
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon dry mustard
1 teaspoon (packed) brown sugar
3 to 4 pounds venison, in large pieces (or one big roast)
2 Tablespoons bacon grease
2 cups dry red wine
4 large onions, quartered
2 shallots, peeled
12 garlic cloves, peeled
8 large carrots, cut into 1-inch pieces
5 medium parsnips, cut into 1-inch pieces
5 stalks celery, cut into 1-inch pieces
10 sprigs fresh thyme, or other herb

Preheat oven to 350°F. Mix first 6 ingredients in small bowl. Rub spice blend all over venison.

Melt bacon grease in a dutch oven on medium-high heat. Add venison and cook until browned on all sides, about 12 minutes total. Transfer venison to a plate. Add red wine and remaining thyme to pot; bring to boil, scraping up browned bits. Boil until reduced to 1/2 cup, about 5 minutes. Place venison back in the pot. Add onions, shallots, garlic, carrots, parsnips, celery on top of the venison.

Cover pot, transfer to oven, and roast approximately 2.5 hours. Check the pot after 1 hour and stir. Add water by 1/4 cupfuls if dry. Check the pot after 2 hours to make sure there is still enough cooking liquid.

During the last 30 minutes, make mashed potatoes.

The pot roast tasted amazing, but is lacking color and crunch. Next time I will to roast some carrots and parsnips on a baking sheet during the last 30 minutes, so they are a bit crispy, and add them to the serving platter.