This is a recipe that I have come up with over the years of fixin’ Jerry’s venison roasts.  It’s easy, quick, and every one likes it.

Take your shoulder roast and rinse it under running water til water is clear. Pat dry. Spray roasting pan with non-stick spray. Also spray the rack with non-stick spray. Put shoulder roast on rack. Sprinkle salt, pepper, garlic powder, seasoned salt, and curry over the roast. If you have garlic salt, use it instead of both the salt and garlic powder. Add about an inch of water, chicken broth or vegetable broth in the bottom of the pan, being careful not to pour over the roast.

Cut into small or medium chunks: carrots, onions, celery, and taters. The amount depends on how much your family likes each veggie and how many you are feeding. I always had to use more taters than anything as my family would eat them first. Place in pan around roast. Sprinkle with salt and pepper.  Cover pan with lid or foil and bake at 350 degrees for 1 to 3 hours, depending on size of shoulder roast. Internal temperature needs to come to between 149 to 173 degrees. Baste every 30 minutes with pan drippings. When almost done, last 30 to 45 minutes, take off lid or foil and let brown. Let rest about 10 minutes before slicing, to keep juices inside meat. Enjoy!