SLOW COOKER VENISON POT ROAST

1
Rev BJ Friley

By
@RevBJFriley

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

Rating:
★★★★★ 1 vote
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

How to Make SLOW COOKER VENISON POT ROAST

Step-by-Step

  • 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.

Printable Recipe Card

About SLOW COOKER VENISON POT ROAST

Course/Dish: Roasts, Wild Game
Main Ingredient: Wild Game
Regional Style: American