Description
A hearty and comforting venison roast slow-cooked to perfection, perfect for cozy nights and family gatherings.
Ingredients
- 2-3 pounds Venison Roast (Boneless roast for optimal tenderness)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil)
- 2 tablespoons All-purpose Flour (Can substitute with arrowroot powder for gluten-free)
- 1 cup Red Wine (Use beef broth as a non-alcoholic option)
- 2 tablespoons Worcestershire Sauce (Soy sauce can be a substitute)
- 1 tablespoon Dijon Mustard
- 1 medium Yellow Onion (Shallots can be used)
- 3 cloves Garlic (Fresh recommended, garlic powder can be used)
- 4 medium Carrots (Baby carrots can save prep time)
- 1.5 pounds Baby Yellow Potatoes (Can substitute with regular yellow potatoes)
- 2 sprigs Fresh Thyme (Use dried at a 1:3 ratio if fresh is unavailable)
- 2 sprigs Fresh Rosemary (Dried can be used at a 1:3 ratio)
- 2 tablespoons Balsamic Vinegar (Red wine vinegar can work as a substitute)
- 2 cups Beef or Venison Broth (Homemade enhances flavor)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the flour and stir for a minute to create a roux for thickening.
- Season the venison roast with salt and pepper. Brown the roast on all sides in the skillet.
- Transfer the browned roast to your crockpot.
- Mix together the red wine, Worcestershire sauce, Dijon mustard, and balsamic vinegar in a bowl. Pour this mixture over the roast in the crockpot.
- Chop the onion, garlic, carrots, and potatoes and add them to the crockpot along with thyme and rosemary.
- Pour in the beef or venison broth.
- Cover the crockpot and set it to low for 6-8 hours or high for 4-6 hours, until the meat is tender.
Notes
For extra flavor, marinate the venison roast overnight in red wine and seasonings before cooking. Customize with your favorite vegetables.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American