It's been awhile since I fixed a venison roast but remember that I used a baking bag. Season the roast with greek seasoning and put strips of bacon over the top of the roast. Place in baking bag and bake at 325 degrees or lower until a fork will easily pierce the meat. Slower baking temp seems to make for more tender meat. This makes good chopped barbacue if after baking you chop and add you favorite sauce. Good luck!

So here's what I finally made. We liked it better than the recipe I lost! My husband actually had 3 helpings, which is very surprising (he usually likes his own cooking more). Mexican Pot Roast One boneless chuck roast (mine was small, ~ 2 lbs) 1-2 T Mesquite Grill seasoning 1 14 oz. can diced tomatoes, preferably with Mexican seasonings 1 small can tomato sauce 1 t Cajun seasoning 1 t chili powder 1 T Worchestershire sauce adjust seasonings to taste or if using pre-seasoned tomatoes. Mix these above 5 items together in a bowl. 1 medium onion and 2 cloves garlic, sliced. 1 can kidney beans, drained and rinsed. 1 cup frozen corn, defrosted. Sprinkle roast with Grill seasoning and put in slow cooker on high till browned (or can brown in a pan first). Add water or broth if liquid/fat from the meat evaporates (keep about an inch of liquid in the pot). You want it to roast with moist heat, not dry out. Brown the onions and garlic in olive oil until caramelized. When browned, remove meat and cut large pieces of roast in the pot into smaller pieces, like 4 or 5. Drain juice from slow cooker and separate out the fat; returning meat and de-fatted juices to slow cooker. (In my slow cooker this browning and initial cooking took about 4-5 hours on high.) Pour kidney beans and corn around sides of meat. Cover meat with browned onions/garlic. Pour tomato mixture over all. Stir slightly to make sure beans are covered with sauce/juice, but keep meat covered too. Cook for another hour or so. We served this over noodles because my daughter always wants noodles, but it would have been good too served like chili with a crispy cornbread. Hope you like it!

It's great as originally written....rutabega and fennel are too dominant for a good pot roast. I like to add some dry red wine instead of some of the beef broth....and maybe a dash of worchestershire sauce. It's fall food! Linda C

Maybe the cut. With commercial grade being sold at a lot of supermarkets you may get a particularly tough piece. I thought I was safe buying rib eye steak. Ugh! Tough as a boot.