In the Oven

• 1). Season the round roast with salt and pepper, if desired, and place the roast in a roasting pan. Other herbs can be used also. Try using ground rosemary, thyme or powdered onion or garlic. Most beef barbecue rubs can be used on a venison roast, as can pre-packaged steak seasoning blends.
  
  
• 2). Preheat the oven to 325 degrees.
  
  
• 3). Roast the meat, uncovered and with no additional liquid, for 20 minutes per pound or until the meat reaches an internal temperature of 160 degrees F or higher.
  
  

Braising in a Dutch Oven or Slow Cooker

• 1). Place the seasoned roast in a Dutch oven or in the slow cooker. If the roast has a bone, place it in the pot bone-side down.
  
  
• 2). Add 1 cup water to the pot. Alternatively, add 1 cup beef broth, wine or apple juice.
  
  
• 3). Cover and cook over medium-low heat for 1 to 2 hours on the stovetop or 6 to 8 hours in a slow cooker. Test the temperature of the meat at the thickest section. The roast is ready to serve when a meat thermometer reaches 160 degrees F.