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.