slow cooker venison pot roast

Name: SLOW COOKER VENISON POT ROAST
Prep time: 1 h
Cook time: 8 h
Cuisine: American
Ingredients: 2-3 pound(s) venison roast; 1/2 cup(s) 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 teaspoon(s) tarragon, dried; - water; - salt; 2-4 tablespoon(s) cornstarch

(1 RATING)

61 Pinches 1 Photo

Rev BJ Friley

Vicksburg, MS

Updated on Sep 4, 2012

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

Rate

prep time 1 Hr

cook time 8 Hr

method Convection Oven

yield

Ingredients

2-3 pounds venison roast
1/2 cup 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 worcestershire sauce
2 teaspoons tarragon, dried
- water
- salt
2-4 tablespoons cornstarch

How To Make slow cooker venison pot roast

Step 1

Rinse roast and soak in salt water and ice for 20 minutes. Repeat this step at least twice.

Step 2

Place roast in cooker.
Step 3

Add balsamic vinegar, garlic powder to taste, tarragon, and Worcestershire sauce and salt.
Step 4

Add the onions, potatoes, and carrots to the pot.
Step 5

Add water to cover.
Step 6

Cook on low heat for 8 hours, stirring occasionally.
Step 7

The meat should fall apart when done.
Step 8

Remove meat and vegetables from cooker, and place on a serving platter.
Step 9

Mix the cornstarch with cold water and add to the gravy in the pot.
Step 10

Bring this to a boil, allowing it to thicken.
Step 11

You may have to add the additional 2 tablespoons of cornstarch to obtain the proper consistency.
Step 12

Pour over meat and vegetables.
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