SLOW COOKER VENISON POT ROAST
Rev BJ Friley
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- 2-3 lb
- venison roast
- 1/2 c
- balsamic vinegar
- garlic powder
- whole onions, cut into quarters
- potatoes, skin left on, and cut into large cubes
- carrots, sliced
- 1 dash(es)
- worcestershire sauce
- 2 tsp
- tarragon, dried
- 2-4 Tbsp
1Rinse roast and soak in salt water and ice for 20 minutes. Repeat this step at least twice.
2Place roast in cooker.
3Add balsamic vinegar, garlic powder to taste, tarragon, and Worcestershire sauce and salt.
4Add the onions, potatoes, and carrots to the pot.
5Add water to cover.
6Cook on low heat for 8 hours, stirring occasionally.
7The meat should fall apart when done.
8Remove meat and vegetables from cooker, and place on a serving platter.
9Mix the cornstarch with cold water and add to the gravy in the pot.
10Bring this to a boil, allowing it to thicken.
11You may have to add the additional 2 tablespoons of cornstarch to obtain the proper consistency.
12Pour over meat and vegetables.