Venison Pot Roast - cooking recipe

Ingredients

1 venison roast (to fit in small roasting pan)
1 large cooking onion, cut in large chunks
2 stalks celery, chopped in 3 inch lengths
5 carrots, peeled and cut in 3 inch lengths
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon HP steak sauce or 1 tablespoon A.1. Original Sauce
1 garlic clove (crushed or minced)
2 bay leaves
1 teaspoon onion powder
1/2 teaspoon black pepper
2 bouillon cubes
1/2 teaspoon oregano
1 pinch thyme (optional)
water, to cover
flour, and
milk, for gravy

Preparation

Rub garlic on roast.
Put roast in a small roasting pan with some onion under roast and some around it.
Surround with carrots and celery.
Fill pan with water just so the top of the roast is exposed.
Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
It should cut with a fork when done.
Serve roast, with veggies in a bowl and mashed potatoes.
Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
Add more if needed to thicken.