SLOW COOKER VENISON POT ROAST

Name: SLOW COOKER VENISON POT ROAST
Prep time: 1 h
Cook time: 8 h
Total time: 9 h
Cuisine: American
Ingredients: 2-3 lb venison roast; 1/2 c balsamic vinegar; garlic powder; 2 whole onions, cut into quarters; 2-4 potatoes, skin left on, and cut into large cubes; 4 carrots, sliced; 1 dash(es) worcestershire sauce; 2 tsp tarragon, dried; water; salt; 2-4 Tbsp cornstarch

By Rev BJ Friley
@RevBJFriley

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Prep:

1 Hr

Cook:

8 Hr

Method:

Convection Oven

Ingredients

2-3 lb

venison roast
1/2 c

balsamic vinegar
·

garlic powder
2

whole onions, cut into quarters
2-4

potatoes, skin left on, and cut into large cubes
4

carrots, sliced
1 dash(es)

worcestershire sauce
2 tsp

tarragon, dried
·

water
·

salt
2-4 Tbsp

cornstarch
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How to Make SLOW COOKER VENISON POT ROAST

Step-by-Step

Rinse roast and soak in salt water and ice for 20 minutes. Repeat this step at least twice.
Place roast in cooker.
Add balsamic vinegar, garlic powder to taste, tarragon, and Worcestershire sauce and salt.
Add the onions, potatoes, and carrots to the pot.
Add water to cover.
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.