SLOW COOKER VENISON POT ROAST
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whole onions, cut into quarters
potatoes, skin left on, and cut into large cubes
Rinse roast and soak in salt water and ice for 20 minutes. Repeat this step at least twice.
Add balsamic vinegar, garlic powder to taste, tarragon, and Worcestershire sauce and salt.
Add the onions, potatoes, and carrots to the pot.
Cook on low heat for 8 hours, stirring occasionally.
The meat should fall apart when done.
Remove meat and vegetables from cooker, and place on a serving platter.
Mix the cornstarch with cold water and add to the gravy in the pot.
Bring this to a boil, allowing it to thicken.
You may have to add the additional 2 tablespoons of cornstarch to obtain the proper consistency.
Pour over meat and vegetables.