Ingredients:

  • 3-4 pounds venison roast (1.4 - 1.8 kg), trimmed and tied
  • 2 tablespoons olive oil (30 ml)
  • 2 teaspoons salt (10 g)
  • 1 teaspoon black pepper (5 g)
  • 1 tablespoon garlic powder (8 g)
  • 1 tablespoon onion powder (8 g)
  • 4 medium carrots, peeled and cut into large chunks
  • 3 medium potatoes, diced (about 1 inch)
  • 1 large onion, quartered
  • 2 cups beef broth (480 ml)
  • 2 tablespoons Worcestershire sauce (30 ml)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Pat the venison roast dry with paper towels and season all sides with salt, pepper, garlic powder, and onion powder.
  2. Optional: Heat olive oil in a large skillet over medium-high heat and sear the venison on all sides until browned, about 2-3 minutes per side.
  3. Place carrots, potatoes, and onion in the bottom of the crock pot. Pour beef broth and Worcestershire sauce over the vegetables. Top with the seared venison roast.
  4. Cover and cook on low for 6-8 hours or high for 4-5 hours. Use a meat thermometer to ensure an internal temperature of 130°F/54°C for medium-rare.
  5. Remove the roast from the crock pot and let rest for 10-15 minutes before slicing. Serve with vegetables and broth drizzled over the top.