Ingredients:

  • 3 lb venison shoulder or neck roast
  • 1 lb carrots
  • 1½ lb baby potatoes
  • 1 large yellow onion
  • 3 cloves garlic
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the venison roast dry with paper towels and season all sides generously with 1 tsp salt and 1/2 tsp cracked black pepper.
  2. Heat a large cast-iron skillet over medium-high heat with a splash of oil; sear the meat for 3-5 minutes per side until a deep golden brown crust forms, then transfer the roast to the bottom of the slow cooker.
  3. In the same skillet, sauté the diced yellow onion and minced garlic for 3 minutes until softened, stir in 1 tbsp tomato paste and cook for 1 minute to caramelize, then pour this mixture over the meat.
  4. Arrange the 2-inch carrot chunks and halved baby potatoes around the sides of the roast.
  5. Whisk together 2 cups low-sodium beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1 tsp dried rosemary, then pour the liquid over the roast and tuck in 2 bay leaves.
  6. Cover and cook on Low for 8 hours until the meat yields easily to a fork and reaches a safe internal temperature of 145°F/63°C.
  7. Carefully remove the meat and vegetables to a serving platter, tent with foil, and let rest for 3 minutes.
  8. Strain the cooking liquid into a saucepan; whisk 2 tbsp cornstarch and 2 tbsp cold water into a slurry, stir it into the simmering liquid, and boil for 2-3 minutes until the gravy is thick and glossy.