SLOW COOKER VENISON POT ROAST
- Cooking Time: 480
- Preparation Time: 60
- 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.