slow cooker venison pot roast

★★★★★ 1 Review
RevBJFriley avatar
By Rev BJ Friley
from Vicksburg, MS

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

★★★★★ 1 Review
prep time 1 Hr
cook time 8 Hr
method Convection Oven

Ingredients For slow cooker venison pot roast

  • 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
    worcestershire sauce
  • 2 tsp
    tarragon, dried
  • water
  • salt
  • 2-4 Tbsp
    cornstarch
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How To Make slow cooker venison pot roast

  • 1
    Rinse roast and soak in salt water and ice for 20 minutes. Repeat this step at least twice.
  • 2
    Place roast in cooker.
  • 3
    Add balsamic vinegar, garlic powder to taste, tarragon, and Worcestershire sauce and salt.
  • 4
    Add the onions, potatoes, and carrots to the pot.
  • 5
    Add water to cover.
  • 6
    Cook on low heat for 8 hours, stirring occasionally.
  • 7
    The meat should fall apart when done.
  • 8
    Remove meat and vegetables from cooker, and place on a serving platter.
  • 9
    Mix the cornstarch with cold water and add to the gravy in the pot.
  • 10
    Bring this to a boil, allowing it to thicken.
  • 11
    You may have to add the additional 2 tablespoons of cornstarch to obtain the proper consistency.
  • 12
    Pour over meat and vegetables.

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