Venison Pot Roast with Vegetables

Lard the roast well by inserting cubes of salt pork into small cuts in the roast.

Heat butter in a Dutch oven or deep casserole and brown the meat on all sides.

Add hot water, fruit juice, celery, parsley, thyme, salt and pepper.

Cover and simmer gently for 3 hours on top of the stove or in oven at 350°, until meat is tender.

If liquid gets too low, add water.

About 1 hour before meal is to be served, add peeled potatoes, carrots and onions. Add a little additional salt for vegetables.

When vegetables are tender, remove them and the meat to a platter and keep hot. Thicken liquid with 2 to 3 tablespoons flour.