Sunday, September 28, 2014
Slow Cooker Venison with Carrots
Not a game fan? This recipe will work equally as well with a beef roast. I served this up alongside oven roasted potatoes. I'm partial to the crispy skins. But if you'd rather, feel free to toss potatoes or any other root vegetable that strikes your fancy into the crock pot with the roast. It makes for a fabulous one pot dinner.
the recipe is my own
2 Tbsp butter
2 1/2 to 3 lb venison roast
salt and pepper
1 lb carrots, sliced into 2-3 inch lengths
1 cup water
1 package (1.8 oz) leek or onion soup mix
Melt the butter in a large skillet over medium-high heat. Generously salt and pepper the roast. Sear the roast in the hot pan, 2-3 minutes per side, or until browned all over.
Transfer roast to a slow cooker along with and pan drippings. Arrange carrots around roast. Whisk soup mix into 1 cup of water and pour over the top of the roast.
Cook on low for 6-8 hours or high for 4-5 hours. Shred and serve.