SLOW COOKER VENISON POT ROAST
1 photo of Slow Cooker Venison Pot Roast
By
Rev BJ Friley
@RevBJFriley
1
This is 1 of the many recipes that I have developed over my lifetime of outdoor life.
Ingredients
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2-3 lbvenison roast
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1/2 cbalsamic vinegar
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·garlic powder
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2whole onions, cut into quarters
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2-4potatoes, skin left on, and cut into large cubes
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4carrots, sliced
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1 dash(es)worcestershire sauce
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2 tsptarragon, dried
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·water
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·salt
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2-4 Tbspcornstarch
How to Make SLOW COOKER VENISON POT ROAST
- 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.
