Description
A tender and flavorful venison roast cooked low and slow in a crock pot with ranch dressing mix, au jus gravy, and pepperoncini.
Ingredients
- 4 pounds venison roast
- 1 packet ranch dressing mix (or 3 tablespoons homemade)
- 1 packet au jus gravy mix
- 1 jar (12 oz) pepperoncini, with liquid
- 8 tablespoons butter, cut into pieces
Instructions
- Place the venison roast in your crock pot.
- Sprinkle the ranch dressing mix and au jus gravy mix over the meat.
- Pour the full jar of pepperoncini, including the liquid, over the roast.
- Add the pieces of butter on top of the roast.
- Cover the crock pot and set it to cook on LOW for 6–8 hours or HIGH for 4–5 hours.
- Once cooked, shred the meat, strain the juices, and serve with drippings.
Notes
Avoid lifting the lid while cooking to maintain moisture. Consider adding vegetables for a complete meal.
