Venison Pot Roast

A hearty dish with a very tender and flavorful roast. The perfect seasonings!


1 boneless venison roast (3 to 4 pounds)

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup apple juice or cider

1 cup beef broth

1 medium onion, sliced

1 teaspoon dried thyme

1 bay leaf

8 small potatoes, peeled

4 medium carrots, ¼ inch slices

4 celery ribs diced


Add all the ingredients to the slow cooker, saving the vegetables until the final 1 hour, then add them to the crock pot. Cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.

Feeds 6-8 mouths.

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