• Gather your ingredients and preheat oven to 300°F.
• Season the roast with salt and pepper.
• In a large Dutch Oven, heat olive oil over medium-high heat. Sear the venison roast for about 3 minutes per side until browned.
• Arrange sliced onions around the venison roast. Combine garlic, rosemary, thyme, and beef broth. Pour over the roast. Add bay leaves.
• Bring mixture to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover with the Dutch Oven lid and place in the oven and bake 3 hours.
• Add carrots, celery, potatoes, Au Jus Gravy Mix, and two more cups of water and bake an additional 2 hours or until the roast and potatoes are fork tender.
• Discard bay leaves, rosemary, and thyme. Gently pull venison into large pieces with a fork or slice into thick pieces. Serve with gravy.

To Make the Gravy

• Combine 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
• Remove the venison and vegetables from the Dutch Oven and set on a large plate to rest.  
• Add the slurry to the liquid remaining in the Dutch Oven, whisk together, and simmer until the broth thickens.
• Season with salt and pepper as needed.