Slow Cooker Venison Roast
This Slow Cooker Venison Roast Recipe is a no-nonsense, set-it-and-forget-it meal you'll appreciate after a long day. And the best part? All those rich juices turn into a hearty homemade gravy right in the slow cooker.
Servings: 6 servings
Ingredients
- 2- to 4-pound boneless venison roast
- kosher salt
- black pepper
- 2 Tablespoons vegetable oil or avocado oil
- 2 medium yellow onions, diced
- 1 (6-ounce) can tomato paste
- 2 cups beef or chicken broth
- 1 ½ Tablespoons soy sauce
- 4 or 5 bay leaves
- 2 Tablespoons Minute tapioca
Instructions
- Pat venison roast dry with paper towels and season all over with salt and pepper.
- Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook venison roast until well browned all over, about 4 minutes. Transfer to slow-cooker.
- Add onions and remaining 1 tablespoon oil to the same large skillet. Reduce heat to medium and sauté onion until browned, about 3 minutes. Add tomato paste and cook, stirring frequently, until paste begins to darken, about 2 minutes.
- Slowly stir in broth, soy sauce, and bay leaves and bring to boil.
- Remove from heat and stir in 2 Tablespoons of tapioca. Transfer mixture to slow cooker with the venison roast.
- Cover slow cooker with lid and cook on Low for 8 to 10 hours or on High for 5 to 6 hours. The meat should become tender and easy to shred. The gravy should be thick enough to coat the back of a spoon. Discard bay leaves.
- Serve with mashed potatoes and your favorite vegetable.
