Hellooooo, welcome back to another post. You guys have no idea how excited I am for this one. It’s currently 57º, my windows are open, I have a fall candle going, Netflix on, am under a fuzzy blanket, it’s raining.. perfect start to my favorite season! And the perfect time to break out my crockpot for the first time!
Last year I made this recipe for myself & Brian, & I have NO idea why I never put it on my blog, it’s simple, quick to prep & yummy as heck. Of course you can use any meat you choose, but with a hunter in the house, we have venison in the freezer all year round! While I lean more toward a pescatarian diet, I love venison as it’s always tender, pure & tastes amazing. Recipe below!
Venison Pot Roast
Makes 6-8 servings depending on the size of your roast
Venison roast (or roast of choice)
1 bag baby carrots
1 yellow onion chopped into large chunks
3 garlic cloves minced
1 small bag red potatoes chopped into chunks
1/2 container no sodium added veggie broth
Salt & pepper
Rosemary (I use McCormick but fresh works too)
1 packet Mccormick Brown Gravy
1.) Add a crockpot liner to your crockpot, this saves my life as I don’t have to clean it after cooking!
2.) Add your chopped potatoes, onion, baby carrots, garlic, & desired amount of salt, pepper & rosemary to your crock pot & mix it up.
3.) Place your roast on & pour your veggie broth over the roast/veggies. Add rosemary, salt & pepper to the top of your roast.
4.) Cover, cook on low for 8-10 hours! I always check mine & stir around the veggies at 6 hours.
5.) When you’re about 15 minutes away from the roast being done, start making your gravy according to the package instructions.
6.) Your roast is done when the meat is no longer pink inside & the veggies are soft! Serve & top with your gravy.