• 2 - 3 lb. venison, or beef, roast, cubed
  • 2 lg. onions, sliced in rings
  • 1 to 2 - 18 oz. bottles BBQ of your choice

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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. Put layer of meat and layer of onion rings in slow cooker. Drizzle generously with BBQ sauce. Repeat layers until meat and onion rings are all placed.
  2. Cover. Cook on Low 8-10 hours.
  3. Great served with au gratin potatoes and a vegetable, or slice thin and piled onto rolls of your choice, drizzle with juice.

Happy Crocking!

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

XOXO,

Jenn

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