Melt in Your Mouth Deer Roast Supreme Crock Pot
Experience the ultimate comfort food with this *Melt in Your Mouth Deer Roast Supreme Crock Pot* recipe, a slow-cooked masterpiece that's as hearty as it is flavorful. Succulent venison roast is seasoned to perfection with garlic, onion powder, and a hint of thyme before being seared for a caramelized crust, then simmered all day in a rich blend of beef broth and Worcestershire sauce. Surrounded by tender carrots, potatoes, and onions, this one-pot wonder fills your home with mouthwatering aromas as it cooks to fall-apart tenderness. Complete with a velvety homemade gravy, it's an ideal centerpiece for cozy family dinners or gatherings. This easy-to-follow crock pot recipe transforms venison into an irresistible dish that satisfies on every level, making it perfect for game meat enthusiasts and comfort food lovers alike!
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Recipe Information
Ingredients
- 3 pounds Deer roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Thyme
- 2 tablespoons Olive oil
- 1 Yellow onion, chopped
- 4 Carrots, peeled and cut into chunks
- 4 Potatoes, peeled and cubed
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 Bay leaves
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Season the deer roast generously with salt, black pepper, garlic powder, onion powder, and thyme on all sides.
In a large skillet, heat olive oil over medium-high heat. Add the seasoned deer roast and sear for 2-3 minutes on each side until a golden crust forms.
Transfer the seared deer roast to the crock pot.
Add the chopped yellow onion, carrot chunks, and cubed potatoes around the roast in the crock pot.
Pour the beef broth and Worcestershire sauce over the roast and vegetables. Add the bay leaves to the liquid.
Cover the crock pot with its lid and set it to cook on low heat for 8 hours or until the roast is extremely tender and easily shredded with a fork.
Once cooked, carefully remove the roast and vegetables from the crock pot and place them on a serving platter. Discard the bay leaves.
To make the gravy, pour the liquid from the crock pot into a small saucepan. In a separate bowl, whisk together the cornstarch and water until smooth. Stir the cornstarch mixture into the saucepan and cook over medium heat, stirring, until the gravy thickens (about 3-5 minutes).
Serve the deer roast and vegetables with the gravy on the side or poured over the top for extra flavor.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 1197 mg | 52% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
