Venison Pot Roast With Apple Cider

3 pound (approx.) venison shoulder roast
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon allspice
2 tablespoons shortening
1 cup apple juice
1 cup bouillon
1 cup celery, 2" pieces
3 medium potatoes, quartered
4 carrots, cut in 3" pieces
1 teaspoon thyme

Combine the flour salt, pepper, and allspice. Dredge meat in mixture, reserving excess flour. Brown the roast in the shortening. In a Dutch oven or crock pot, pour the apple juice and beef bouillon over the roast, cover, and cook slowly for 2 hours. If the meat is not tender enough, continue cooking until tenderized. Add the celery, potatoes, carrots, and thyme. Continue cooking for 30 minutes until vegetables are done. Remove the meat and vegetables to a warm platter. Add the reserved flour (and more if necessary) to the liquid in the pan to make a gravy for the roast. Additional beef bouillon may be added to the liquid to make more gravy.

Recipe from Blue Bonnet Venison Farms Recipes