Description
A rich and flavorful slow-cooked venison neck roast with aromatic herbs and fresh vegetables, perfect for family gatherings.
Ingredients
- 2-3 pounds venison neck roast
- 1 onion, chopped
- 2 carrots, sliced
- 2-3 cloves garlic, minced
- 3 cups beef broth
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Optional: potatoes, cubed
Instructions
- Place the venison neck roast in the slow cooker.
- Add chopped onion, sliced carrots, and minced garlic.
- Pour in the beef broth and add thyme, rosemary, salt, and pepper.
- If using, add cubed potatoes.
- Cover and cook on low for 8 hours or until the meat is tender.
- Once done, shred the meat and serve with vegetables and broth.
Notes
For a thicker broth, consider adding a small amount of corn starch mixed with water during the last hour of cooking.
