The Venison (or beef) Roast with Shrewsbury Sauce is prepared on the stovetop. It is so much more convenient if a roast may be prepared in the oven. In fact, typical Sunday family luncheons are often items which may be prepared and left to slowly roast in oven on a lower temperature during the morning while at church for the 1-1/2 to 2-1/2 hours necessary to be away. Some are items prepared the day before, such as certain chicken meals and then placed in the oven to steam slowly on about 275 to 300 during that time. Could this roast be prepared in the same way, roasted in the oven after the initial browning has been completed on the stovetop then placed in the roaster with the sauce ingredients? My family prefers most items such as a brisket or roast be very tender by long slow cooking. Any suggestions more on the exact technique which would work best to convert this to an oven meal?
From stove top to the oven
Asked on 2 Aug 2018 by basketpam
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