Tender venison roast in the crockpot with gravy
Savory, fall-apart-tender venison roast is a delicious comfort food for anytime!
Ingredients
- Gravy:
- 2 cup water
- 1 cup beef or vegetable broth
- 1/2 cup heaping cornstarch
- 2-3 lb aproax. venison roast, trimmed
- 1 onion, sliced
- 2 garlic cloves, pressed or minced
- parsley
- basil
- sage
- salt and pepper
- Optional vegetables:
- 4-6 potatoes
- 3-6 carrots ( or use baby carrots)
Instructions
- Sear the venison roast is a hot cast iron skillet. You want to make sure the skillet is very hot with a little grease in it. (I like to use coconut oil but olive oil will work). You want an instant searing reaction when the meat touches the skillet. The juices will lock into the meat and result in a better finished roast.
- Season meat on each side as you rotate it
- While meat is searing, add gravy ingredients into the crockpot and whisk together
- Transfer the roast into the crockpot, gently to avoid splashing
- Add any vegetables
- Squeeze ketchup on top or tomato paste, pressed or minced garlic and a little more seasoning
- Set the crockpot to low heat and cook for 8-10 hours.