If you’re looking for a warm and hearty meal that is going to stick to your ribs on a cold day, your search is over. I love this recipe for two reasons. First, there’s a lot of wiggle room to add your special touch to accommodate what taste you are looking for. Second, it only takes about fifteen minutes of prep time. I love the ability to make dinner in the morning and just forget about it. The roast spends all day in the crockpot while you are at work or out hunting/fishing. The best part is when you are done for the day you can come home to have a delicious meal. It’s the best. Here’s the recipe that I followed for this pot roast and the steps I did them in. Enjoy!
Recipe
- 2-4 lbs Venison Roast
- 4-6 Cloves of Garlic
- 5-7 Red Potatoes
- 1 Large Onion
- 1 Bag of Diced Carrots, Peas, String Beans, and Corn (could be subbed out for 2-3 diced carrots and 2-3 sticks of dieced cellary)
- 20 Fl oz of Beef Bone Broth
- Pepper
- Salt
- Garlic
- 1 Packet of Brown Gravy
- Worcestershire Sauce
Steps
Step 1
-First, you are going to want to make sure your venison roast is fully defrosted. After you unpackaged the roast you are going to want to pat it dry with a paper towel. Then you are going to want to liberally apply salt, pepper, and garlic to the outside of your roast. I have a top-round roast from a doe I harvested just a couple of weeks ago. The great thing about this recipe is it could be used on a wide array of roasts. I have done this recipe with a blade roast as well and it was perfect.
-If you have the time after seasoning your roast you could give it a quick sear in a pan with some olive oil. Make sure to give it a quick sear on all sides for one to three minutes depending on the size. This will help lock in some moisture and some flavor.
Step 2
-Next, you are going to add your vegetables to the pot. Start by dicing five-seven red potatoes, one large onion, four to six cloves of garlic and your bag of diced carrots, string beans, corn, and peas.
-Now you don’t have to use the bag of diced vegetables I am not the biggest fan of carrots and celery that’s why I substituted them for the bag of vegetables. If you want them you could just add two-three diced carrots and two to three stalks of diced celery.
Step 3
-Next, you are going to want to add everything into the crockpot making sure that you burry that roast underneath the vegetables. Then you are going to add one packet of brown gravy, about twenty fl oz of beef bone broth, and about a one-fourth cup of Worcestershire sauce.
-At this point you could season with salt and pepper to your liking.
Step 4
-I let my roast cook for about seven hours. When I took it out of the crockpot it was tender and moist as anything. You could let it cook for less time as long as the internal temp of your roast reaches 140 degrees Fahrenheit.
Step 5
-Time to eat! I chose to serve my pot roast over mashed potatoes. One of my favorite parts is taking the bone broth and gravy mix and putting it over the top of everything.
-This is an amazing dish and definitely a crowd pleaser. My girlfriend who does not like red meat in general (its a texture thing) loved it and was sneaking spoon fulls behind my back. If you liked this recipe leave a like or a comment and if you want other recipes of mine let me know. I hope you enjoy your pot roast.
-Colin Hickey
Leaky Waders 