Description
A hearty and comforting crockpot venison pot roast infused with garlic, onions, and rich beef stock, perfect for family gatherings.
Ingredients
- 2 ½ pounds venison roast (or beef)
- 1 tablespoon steak seasoning
- 1 tablespoon cooking oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- ½ teaspoon onion powder
Instructions
- Dry the roast with paper towels and coat it in steak seasoning. Set aside.
- Heat the cooking oil in a skillet over medium-high heat. Sear the roast for four minutes on each side. Transfer to the crockpot.
- Add the minced garlic and chopped onion to the hot skillet. Cook for one minute.
- Deglaze the pan with one cup of beef stock, stirring to scrape the brown bits off the bottom.
- Stir in Worcestershire sauce and onion powder. Turn off the heat and add this mixture over the roast in the crockpot.
- Cook on high for 1 ½ hours, then reduce to low heat and cook for an additional 2 ½ to 3 hours.
- Once done, use two forks to shred the meat and serve warm.
Notes
For thicker gravy, whisk in cornstarch mixed with water towards the end of cooking. Optional: add vegetables like carrots or potatoes for extra flavor.
