Venison Pot Roast Recipe

Ingredients

• In culinary terms, "venison" can be meat from deer, elk, moose,
• This recipe calls for a venison roast but you can substitute a beef roast or
• 1 boneless venison roast
• (3 1/2 to 4 lbs)
• 5 whole garlic cloves
• 3 T flour
• 1/2 t salt
• 1/2 t pepper
• 1 t garlic powder
• 1 t onion powder
• 1 t dried thyme
• 2 T vegetable oil
• 1 medium onion, chopped
• 8 oz mushrooms, sliced
• 2 bay leaves
• 1 package beefy-mushroom soup mix
• 1 cup apple juice or red wine
• 1 cup beef broth
• 2 t dried rosemary, crushed
• 1 T Worcestershire sauce
• 2 T (heaping) tomato paste
• 6 medium peeled carrots, optional
• 6 potatoes, peeled, optional
• Cut 5 deep slits in roast
• Place a garlic clove in each slit
• Pierce roast in several places with a metal meat fork
• Combine in a large resealable plastic baggie:
• Flour, salt, pepper, garlic powder, onion powder and thyme
• Rub over entire roast
• Cover and refrigerate for 2 hours
• Drizzle 2 T oil in the bottom of a slow cooker
• Place roast in slow cooker
• Add chopped onion, sliced mushrooms and bay leaves
• Sprinkle beefy-mushroom soup mix over venison mixture
• In a medium bowl, whisk together;
• Apple juice or red wine, beef broth, rosemary,
• Worcestershire sauce and tomato paste
• Pour over meat mixture
• Add carrots and potatoes
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