More Great Recipes: Wild Game

Slow Cooker Venison Pot Roast

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Member since 2012

Serves | Prep Time 60 | Cook Time 480


2-3 lb 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 tsp tarragon, dried



2-4 Tbsp cornstarch

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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