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