Venison Pot Roast with Vegetables Recipe

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Venison Pot Roast with Vegetables
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Ingredients
13
Count
Nutrition
623
Calories
Total time
200
Minutes
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Ingredients:

Directions:

  1. Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours.
  2. Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired. Yield: 6-8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 623.38 Kcal (2610 kJ)
Calories from fat 123.8 Kcal
% Daily Value*
Total Fat 13.76g 21%
Cholesterol 54.42mg 18%
Sodium 473.91mg 20%
Potassium 988.56mg 21%
Total Carbs 52.89g 18%
Sugars 15.71g 63%
Dietary Fiber 8.37g 33%
Protein 72.37g 145%
Vitamin C 25.9mg 43%
Vitamin A 2.3mg 78%
Iron 11mg 61%
Calcium 123.8mg 12%
Amount Per 100 g
Calories 90.07 Kcal (377 kJ)
Calories from fat 17.89 Kcal
% Daily Value*
Total Fat 1.99g 21%
Cholesterol 7.86mg 18%
Sodium 68.47mg 20%
Potassium 142.83mg 21%
Total Carbs 7.64g 18%
Sugars 2.27g 63%
Dietary Fiber 1.21g 33%
Protein 10.46g 145%
Vitamin C 3.7mg 43%
Vitamin A 0.3mg 78%
Iron 1.6mg 61%
Calcium 17.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 15
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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