Venison Roast

By Rachelle

  • Venison roast
  • 3-4 Tbsp arrowroot powder
  • 1-2 tsp garlic powder
  • 1-2 tsp cayenne pepper
  • 1-2 tsp paprika
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried savory
  • salt and pepper (to taste)
  • 1 cup broth (venison or beef)
  • 3 cloves garlic (crushed)
  • 3 stalks of celery (cut into 2-inch pieces)
  • 6 carrots (cut into 2-inch pieces)
  • 4 potatoes (quartered)
  • 1/2 jalapeno (sliced)
  • 1 medium onion (quartered or sliced)
  • 3 Tbsp butter
  • Water
  • 1 Tbsp fat or oil
  1. Pat roast dry.
  2. Combine arrowroot powder, garlic powder, cayenne, paprika, rosemary, thyme, savory and salt and pepper, in a small bowl.
  3. Rub seasoning mixture over all sides of the roast.
  4. Heat approximately 1 Tbsp of fat or oil in a pan. When oil is hot, sear the roast 1-2 minutes per side.
  5. Place seared roast in slow cooker and pile garlic, jalapeno, celery, carrots, onion, potatoes and butter around the roast.
  6. Add beef broth. 
  7. Add enough water to cover roast.
  8. Cook on high 5 hours (low 8 hours) or until meat falls apart.

Note: When roast is finished cooking, simmer 2 cups of the juices from the slow cooker in a pot on the stove until reduced by half for a sauce to serve over the meat and vegetables.