Venison Pot Roast - cooking recipe

Ingredients

1 (3 lb.) venison shoulder roast
1/4 c. all-purpose flour
2 Tbsp. shortening
1 large onion, cut in chunks
salt to taste
1/4 tsp. black pepper
1 bay leaf
8 medium carrots, cut in chunks
8 medium potatoes, cut in chunks
1 (20 oz.) pkg. frozen green beans, partially thawed

Preparation

About 4 hours before serving, trim away excess fat.
On waxed paper, coat meat with flour.
In an 8-quart Dutch oven, over medium heat, in hot shortening, cook meat until brown on both sides.
Add 1 cup water, onion, 1 teaspoon salt, pepper and bay leaf.
Heat to boiling.
Reduce heat to low, cover and simmer 3 hours, or until fork-tender, adding water, if needed.
About 45 minutes before meat is done, add carrots, potatoes and beans; sprinkle vegetables with 1 teaspoon salt.
Heat to boiling.
Reduce and cook until meat and vegetables are tender, stirring vegetables occasionally.
Serves 8 to 10.