I had a venison pot roast last night. I spiced the roast with garlic powder and lemon pepper. I browned the meat in bacon grease (1 Tsp), threw in some sliced onions. Covered and cooked low for 1.75 hours and threw in some carrots under the roast. Cooked for 20 mins and threw in some spuds under the roast. Cooked until the spuds were soft. I am eating leftovers in 10 mins. I can eat this once a week and not get tired of it. Notice, I didn't braise it because the veggies and meat have enough moisture. The au jus is excellent. The roots soak up some of the jus and take on the flavor.

Dr Fatguy