Slow Cooked Venison roast with Vegetables
**Slow-Cooked Venison Roast with Vegetables**
**Ingredients:**
- 2-3 pounds venison roast
- 1 cup beef broth
- 1 cup baby carrots
- 1 large onion, sliced
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
**Instructions:**
1. **Prep the Venison:**
- Season the venison roast with salt, pepper, thyme, and rosemary.
- In a large skillet, heat olive oil over medium-high heat. Sear the venison roast on all sides until browned. This step helps lock in flavors.
2. **Transfer to Slow Cooker:**
- Place the seared venison roast in the slow cooker.
3. **Add Vegetables:**
- Surround the venison with baby carrots, sliced onions, mushrooms, and minced garlic.
4. **Pour in Beef Broth:**
- Pour the beef broth over the venison and vegetables. This will keep the roast moist and flavorful.
5. **Slow Cook:**
- Set the slow cooker to low heat and cook for 6-8 hours, or until the venison is tender and easily falls apart.
6. **Serve:**
- Once cooked, carefully remove the venison roast from the slow cooker and place it on a serving platter.
7. **Prepare Gravy (Optional):**
- If desired, you can make a simple gravy using the juices in the slow cooker. Mix a few tablespoons of the liquid with flour or cornstarch in a separate bowl, then whisk it into the slow cooker until the gravy thickens.
8. **Enjoy:**
- Serve the venison roast with the slow-cooked vegetables and optional gravy. Garnish with fresh herbs for extra flavor.
This slow-cooked venison roast makes for a hearty and flavorful meal, perfect for a cozy dinner. Feel free to adjust seasonings and cooking times based on your preferences and the size of your roast. Enjoy your delicious meal!
