Chef’s Request Venison Roast
Making this slow cooker venison roast is the WAY to cook a venison roast. It’s so easy to do! This is literally a get-up in the morning, set it and forget it kind of recipe. At the end of the day, you’ll have a cozy, protein packed recipe filled with veggies that celebrates the beauty of your deer harvest.
- 2-3 pounds venison roast
- High heat tolerant cooking fat
- 1 medium onion, chunked
- 1/2 pound baby yellow potatoes
- 4 carrots, peeled and cut into 2-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic, minced
- 6 ounces Chef's Request Professional Steak Marinade (Times Right Sells Chef's Request)
- Prepare RoastRemove your roast from the packaging and dry thoroughly with a paper towel to remove any liquid or old blood. Then, sprinkle salt and pepper all over the meat.
- Sear RoastHeat the oil/fat in a large skillet over medium-medium high heat. Add the meat to the hot skillet and sear the roast on all sides until brown. If you go to flip the meat and it’s sticking to the pan, it’s not ready to be flipped. When a sear forms, it will release from the skillet.
- Place In Slow CookerOnce seared all over, remove the roast from the skillet and place it in the bottom of a slow cooker.
- Add Chef's Request Professional Steak MarinadePour Chef's Request over the roast.
- Add VegetablesAdd the onions, carrots and potatoes on top. Sprinkle on the garlic.
- CookSet the slow cooker to low and cook for 8-9 hours, or until falling-apart tender
- Shred Meat
When you’re ready to serve, remove the meat and shred it on a board. Toss the veggies in the juice and move them to a platter to add with the pulled venison roast. You can halve the potatoes if you like.
- Make Gravy
If you want gravy, in a small bowl, mix the cornstarch (or tapioca or arrowroot powder) with a bit of the strained pot drippings to make a slurry. Then, add the rest of the drippings and the slurry to a small saucepan and reduce over medium-low heat for 10 minutes.
- Serve
Serve & ENJOY!
