• 1 T. olive oil
  • 3 lbs. boneless venison roast
  • 2-3 T. olive oil
  • 1 T. crushed red pepper
  • 1 large apple, cored and quartered
  • 2 small onions, sliced
  • 4 garlic cloves, crushed
  • 1 c. boiling water
  • 1 cube beef bouillon

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If you grew up eating Venison like I did you sing it’s praises constantly, right?  It’s flavorful, low in calories and fat.  Enjoy this simple Slow Cooker Venison Roast.

  1. Lightly coat roast with olive oil, and rub crushed red pepper all over roast. Place the roast in your crock, cover with crushed garlic. Arrange apples and onions around roast.
  2. Cover and crock on LOW until roast is tender, about 6-8 hours.
  3. When the roast has cooked, remove it from the slow cooker, and place onto a serving platter.
  4. Boil one cup of water to dissolve bouillon cube.
  5. Reserve juices from slow cooker and mix in water with dissolved bouillon cube to create a gravy.

Serve gravy over roast.

Happy Crocking!

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

XOXO,

Jenn

Slow Cooker Venison Roast

 

 

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