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Spicy Wine Pot Roast

  • 3-4 lb. venison pot roast
  • Salt and pepper
  • 1 sm. onion, chopped
  • 1 (3/4 oz.) pkg. brown gravy mix
  • 1 c. water
  • 1/4 c. catsup
  • 1/4 c. dry red wine or beer
  • 2 tsp. Dijon-style mustard
  • 1tsp. Worcestershire sauce
  • 1/8 tsp. garlic powder

Sprinkle meat with salt and pepper, and place in slow cooking pot. Combine remaining ingredients. Pour over meat. Cover and cook on low for 8-10 hours. Remove meat and slice.