Take your venison roast out of the fridge and season it generously with salt and pepper. Rub the seasoning into the meat like you mean it—this helps the flavors penetrate. Let it sit while you prepare the rest of your ingredients.

Peel and chop your carrots, potatoes, and onions. Set them aside. Mince your garlic. This step is easy but don’t rush it—properly prepped veggies will roast beautifully alongside your venison.

Heat your Dutch oven over medium-high heat and add the olive oil (or butter). Once hot, carefully place the seasoned venison roast in the pot. Sear each side for about 2-3 minutes, until it’s browned and caramelized. This locks in the flavor. Use tongs to turn it—be gentle, so you don’t lose that lovely crust. Once seared, remove the venison and set it aside.

In the same Dutch oven, toss in the sliced onions and garlic. Sauté for 4-5 minutes, stirring occasionally until the onions become soft and slightly caramelized.

Add Tomato Paste and Wine (Optional): Stir in the tomato paste, cooking for another minute to let it develop flavor. If you’re using red wine, pour it in now and scrape up any browned bits from the bottom. This adds depth to the final dish.

Pour in the beef broth (or venison broth) and apple cider vinegar. Add the rosemary and thyme sprigs. Place the carrots and potatoes around the Dutch oven, creating a bed for the venison roast to rest on. Sprinkle brown sugar over the top.

Carefully place the seared venison back in the Dutch oven, nestling it among the veggies and herbs. Make sure there’s enough liquid to cover at least halfway up the roast—add more broth or water if needed.

Cover the Dutch oven with its lid and place it in the oven at 325°F (160°C). Cook for 3 to 3.5 hours, checking occasionally to make sure the roast stays moist. The venison should be tender enough to pull apart with a fork.

Once the venison is fork-tender, carefully remove it from the Dutch oven and place it on a cutting board. Remove the veggies too and set them aside.

On the stovetop, bring the remaining liquid in the Dutch oven to a simmer. In a small bowl, mix the flour with water to create a smooth slurry. Slowly whisk this slurry into the simmering liquid. Keep whisking until the sauce thickens into a gravy. Season with salt and pepper to taste.

Let the roast rest for 5-10 minutes before slicing (or shredding, depending on how tender it is). Serve with the roasted veggies and drizzle the gravy over the top. Enjoy with a glass of red wine for the ultimate meal!