• Marinade:
  • 1/2 c. Apple Cider
  • 1/2 c. Balsamic Vinegar
  • 2 T. Freshly Chopped Rosemary
  • Roast:
  • 3 lb. Venison Roast
  • 2 Large White Onions, sliced
  • 16 oz. BBQ Sauce
  • Salt & Pepper, to taste

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Note: To be sure venison cooks tender, marinate overnight in 1 c. vinegar and 2 T. dried rosemary. In the morning, discard marinade, cut the venison into cubes, and proceed with recipe. Also can use with beef!

  1. Place roast, cider, vinegar and rosemary in a glass container and marinate overnight.
  2. The next day, place sliced onions in the bottom of a 6-Quart slow cooker.
  3. Remove roast from marinade and cut into 1.5″ pieces.  Place on top of onions. (discard marinade)
  4. Pour BBQ sauce over top of roast and add salt & pepper.
  5. Cover. Cook on Low 8-10 hours.
  6. Stir well before serving.
  7. Great paired with a baked potato and green salad.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



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