Instant Pot Venison Pot Roast Recipe

Venison roast: A lean and flavorful meat from deer, perfect for slow cooking.

Onion: Adds sweetness and depth to the dish.

Garlic: Provides a robust and aromatic flavor.

Beef broth: Enhances the savory taste of the roast.

Red wine: Adds richness and complexity to the sauce.

Tomato paste: Thickens the sauce and adds a hint of acidity.

Olive oil: Used for searing the meat and sautéing the vegetables.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth.

Carrots: Provides sweetness and texture.

Potatoes: Adds heartiness and absorbs the flavors of the broth.

When searing the venison roast in the Instant Pot, make sure the olive oil is hot enough to create a good crust. This step is crucial for locking in the flavors and adding depth to the dish. Don't overcrowd the pot; sear the meat in batches if necessary to ensure even browning.

• venison roast - Substitute with beef chuck roast: Beef chuck roast has a similar texture and flavor profile, making it a good alternative for venison.

• sliced onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor compared to onions, which can complement the dish well.

• minced garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.

• beef broth - Substitute with chicken broth: Chicken broth can be used as a lighter alternative, though it will slightly alter the flavor profile.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar can mimic the acidity and depth of red wine, though it will add a slightly different flavor.

• tomato paste - Substitute with ketchup: Ketchup can be used in place of tomato paste, though it is sweeter and less concentrated.

• olive oil - Substitute with canola oil: Canola oil is a neutral-flavored oil that can be used in place of olive oil for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with additional umami notes.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is slightly milder and less visually noticeable.

• carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but offer a slightly sweeter and earthier flavor.

• potatoes - Substitute with sweet potatoes: Sweet potatoes can be used for a different flavor profile, adding sweetness and a slightly different texture.

• Allow the venison roast to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Transfer the pot roast and vegetables to airtight containers. Divide into meal-sized portions for convenience.
• Store in the refrigerator for up to 4 days. Ensure the containers are sealed tightly to maintain freshness and prevent odors from escaping.
• For longer storage, place the cooled pot roast and vegetables in freezer-safe bags or containers. Label with the date to keep track of freshness.
• Freeze for up to 3 months. To prevent freezer burn, remove as much air as possible from the bags or containers before sealing.
• When ready to reheat, thaw the pot roast in the refrigerator overnight. This ensures even reheating and maintains the texture of the meat and vegetables.
• Reheat on the stovetop or in the microwave. For stovetop reheating, place the pot roast and vegetables in a pot, add a splash of beef broth or water, and heat over medium until warmed through.
• For microwave reheating, transfer to a microwave-safe dish, cover loosely, and heat in 1-2 minute intervals, stirring occasionally, until hot.
• If reheating from frozen, use the defrost setting on your microwave or reheat in a covered pot over low heat, adding a bit of beef broth or water to prevent drying out.

• Preheat your oven to 350°F. Place the venison roast and vegetables in an oven-safe dish, cover with foil, and heat for about 20-25 minutes until warmed through.
• Use a microwave-safe dish to reheat individual portions. Cover with a microwave-safe lid or wrap and heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
• For a stovetop method, place the pot roast and vegetables in a saucepan. Add a splash of beef broth or red wine to keep it moist. Cover and heat over medium-low heat, stirring occasionally, until hot.
• If you have an Instant Pot, use the sauté function. Add a bit of olive oil or beef broth to the pot, then add the leftovers. Stir occasionally and heat until thoroughly warmed.
• For a slow cooker, place the leftovers in the cooker, add a bit of beef broth or red wine, and set on low for 1-2 hours or until heated through.

• Instant Pot: A multi-functional electric pressure cooker used to sauté, pressure cook, and slow cook the venison pot roast.

• Tongs: Used to handle and turn the venison roast while searing it on all sides.

• Cutting board: A surface for slicing the onion, mincing the garlic, and cutting the carrots and potatoes into chunks.

• Chef's knife: A sharp knife for slicing the onion, mincing the garlic, and cutting the carrots and potatoes.

• Measuring cups: Used to measure the beef broth and red wine accurately.

• Measuring spoons: Used to measure the tomato paste, salt, and black pepper.

• Wooden spoon: Used to stir the ingredients in the Instant Pot.

• Ladle: Used to serve the hot venison pot roast and vegetables.

• Serving platter: A large dish to present the venison pot roast and vegetables.

Pre-cut vegetables: Chop the carrots and potatoes in advance to save time during cooking.

Use pre-minced garlic: Opt for pre-minced garlic to skip the peeling and chopping.

Instant pot prep: Set up your Instant Pot and gather all ingredients before starting to streamline the process.

Batch searing: Sear the venison roast in batches if needed to ensure even browning without overcrowding the pot.

Quick release method: Use the quick release method after the initial cooking to speed up the process before adding vegetables.