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
2 tsp. salt
1/4 tsp. pepper
1 bay leaf
8 medium carrots, cut in chunks
8 medium potatoes, cut in chunks
1 (20 oz.) bag frozen green beans, partially thawed
water

Preparation

About 4 hours before serving, trim excess fat from meat.
Coat meat with flour.
In 8-quart Dutch oven over medium heat with hot shortening, brown meat on all sides.
Add 1 cup water, onion, 1 teaspoon salt, pepper and bay leaf.
Simmer 3 hours, until fork-tender.
Add additional water if needed.