Ingredients:

  • 2 to 3 pounds deer roast (venison, preferably from the shoulder or leg)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, sliced into rounds
  • 3 stalks celery, chopped
  • 4 medium potatoes, diced into chunks (Yukon Gold or red potatoes work well)
  • 1 cup beef broth (or venison stock if available)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • (Optional) Salt and pepper to taste

Instructions:

  1. Trim excess fat from the deer roast if needed. Pat it dry with paper towels. Season generously with salt, pepper, smoked paprika, and half of the dried herbs.
  2. In a large skillet over medium-high heat, add olive oil. When hot, place the seasoned deer roast in the skillet. Sear for about 4–5 minutes on each side until nicely browned.
  3. Place chopped onions at the bottom of your crock pot. Add carrots, celery, and potatoes on top of the onions.
  4. In a separate bowl, mix together beef broth, Worcestershire sauce, minced garlic and remaining herbs (thyme and rosemary). Stir well.
  5. Pour the liquid mixture over vegetables in the crock pot. Carefully place seared deer roast on top of vegetables.
  6. Cover with lid and cook on low for 8 hours or high for 4 hours until meat is tender and easily shreds with a fork.
  7. Once done cooking, remove roast carefully; let it rest for about 10 minutes before slicing or shredding.
  8. Serve alongside cooked vegetables from the crock pot; spoon some cooking liquid over to enhance flavors.