Venison Pot Roast with Bacon and New Potatoes Pressure Cooker Recipe

Recipe Category: Potato


Venison Pot Roast With Bacon And New Potatoes Pressure Cooker Recipe


SERVES 6 – Cooker: 5- to 8- quart – Time: 45 minutes at HIGH pressure

  • 1 (3-pound) venison shoulder roast
  • 3 tablespoons all-purpose or rice flour
  • sea salt and freshly ground black pepper, to taste
  • 4 slices thick-cut bacon, chopped
  • 1 tablespoon olive oil
  • 2 large yellow onions, chopped
  • 4 ribs celery, chopped
  • 2 teaspoons minced garlic
  • 2 cups reduced-sodium beef broth
  • ¼ cup low-sodium soy sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ½ cup red currant jelly
  • 1½ pounds fairly small Yukon Gold or red potatoes, left unpeeled and whole
  • 4 medium carrots, cut into 3-inch chunks, or 1 (16-ounce) bag baby carrots
  • 2 tablespoons all-purpose flour mixed with ¼ cup water or white wine, for thickening


  1. Pat the roast dry with paper towels and sprinkle with the flour, salt, and pepper
  2. In a 5- to 8-quart pressure cooker over medium-high heat, cook the bacon, stirring, until brown
  3. Transfer with a slotted spoon to paper towels to drain
  4. Add the oil to the drippings and heat until very hot, then add the roast and brown on all sides, about 3 minutes total
  5. Transfer to a plate and tent with aluminum foil to keep warm
  6. Add the onions and celery to the pot and cook, stirring, until softened, about 2 minutes
  7. Stir in the garlic, broth, soy sauce, bay leaf, and thyme
  8. Add the jelly and stir to melt
  9. Return the bacon, venison roast, and any accumulated juice to the pot
  10. Tuck the potatoes and carrots around the roast
  11. Close and lock the lid
  12. Set the burner heat to high
  13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  14. Set a timer to cook for 45 minutes
  15. Remove the pot from the heat
  16. Open the cooker with the Natural Release method; let stand for 15 minutes
  17. Be careful of the steam as you remove the lid
  18. Transfer the meat and vegetables to a platter with tongs and a meat fork, and cover loosely with foil
  19. Skim any fat from the top of the sauce
  20. Let rest 10 to 15 minutes
  21. Taste the pot juices for salt and pepper
  22. Give the flour slurry a brisk whisk to remix, then pour into the pot and stir to combine
  23. Bring to a boil
  24. The sauce will thicken
  25. Carve the roast and serve with the vegetables
  26. This is also good served the next day

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