Servings: 6 1x
Scale
Ingredients
- 1 ½ – 2 lbs venison roast*
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper, divided, plus more to taste
- 1 tablespoon avocado oil or olive oil
- 1 medium yellow onion, sliced (1 ½ – 2 cups)
- 4 garlic cloves, finely mined
- 1 teaspoon dried Italian seasoning
- 1 ½ cups low-sodium beef broth, divided
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 4-5 medium carrots, peeled and cut into 1- to 2-inch pieces
- 2 tablespoons cornstarch, optional for making gravy
- Optional for serving: mashed potatoes, fresh herbs
Instructions
- Pat the roast dry with paper towels, then season all sides with 1 teaspoon salt and ¼ teaspoon of the pepper.
- Place a cast iron skillet over medium-high heat, then add the oil. When the oil is hot, add the roast and sear until nicely browned on all sides, about 3 minutes per side. Transfer the roast to a 4- to 6-quart slow cooker.
- To the same skillet over medium-high heat, add the onion, garlic, and Italian seasoning. Cook until the onions start to soften, 4-5 minutes.
- Stir in 1 cup of the beef broth and bring to a simmer for about 5-7 minutes or until the liquid reduces by about half, using a wooden spoon to scrape up the browned bits from the bottom of the skillet.
- Mix in the tomato paste, balsamic vinegar, Worcestershire, and mustard. Pour the liquid mixture over the roast in the slow cooker.
- Add the remaining ½ cup broth to the slow cooker and arrange the carrots around the roast.
- Cover the slow cooker and cook on the LOW setting until the venison is very tender and can be easily pulled apart by two forks, 7 to 9 hours. (NOTE: I do not recommend cooking on HIGH, as the roast benefits from a longer cooking time).
- To make the optional gravy: When the roast is done cooking, remove ¼ cup of the liquid from the slow cooker and place in a small bowl. Add the cornstarch to the liquid and whisk until a slurry (a milky colored liquid) forms and there are no clumps.
- Pour all of the liquid from the slow cooker into a saucepan over medium-low heat on the stovetop. Then, stir in the cornstarch slurry. Bring to a gentle simmer and cook, stirring frequently, until the liquid thickens to a gravy, about 2-3 minutes. Season with additional salt and pepper to taste.
- To serve, shred the venison roast into small or big pieces (depending on preference). If desired, serve the roast and carrots over mashed potatoes and top with the gravy. Garnish with fresh herbs.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
* The size of venison roasts can vary greatly. This recipe works great for a roast anywhere from 1 ½ to 4 lbs, though I suggest cooking it longer for roasts bigger than 2 pounds. If you’d like to make this recipe but don’t harvest your own venison, I’ve also made it with two of the grass-fed venison roasts from Silver Fern Farms and really enjoyed the flavor.
May sub tapioca starch or arrowroot powder for the cornstarch (used to make the optional gravy)
Nutrition Information
- Serving Size: 1/6 of the recipe (about 4 oz cooked venison and 1 cup carrots)
- Calories: 250
- Fat: 5 g
- (Sat Fat: 3 g)
- Sodium: 785 mg
- Carbohydrate: 9 g
- (Fiber: 2 g
- Sugar: 5 g)
- Protein: 39 g
- Cholesterol: 116 mg