Venison Pot Roast

It’s been a really long time since I posted anything…..like over three years a long time. Sorry for my absence! I had another baby, my sweet baby girl, and now I am pregnant again with twins! Life has been busy in the most wonderful and exhausting ways.

Nevertheless, I, of course, have still been cooking for my now-growing family, and I love it. Because I’ve been so busy keeping up with my littles and homeschooling, the name of the game for most of our meals lately has been simple, easy, slow-cooker-type.

We were recently blessed to have received a freezer-full of freshly hunted venison, courtesy of our dear friend Adam. I have been cooking up the venison for my family in the same exact ways I would use beef: ground venison for tacos, shepherd’s pie, stroganoff, tomato meat sauce, meatloaf; venison steaks grilled on the charcoal grill; and venison roasts for pot roast, beef stew, and barbacoa.

This week I made another venison pot roast. It’s so simple and makes the house smell fantastic as it cooks all day. I can prep this meal the night before or the morning of while I feed my kids breakfast and let it slow cook all day. The meat comes out unbelievably tender, and the hearty potatoes and carrots round it out for a wonderful winter meal.

Venison Pot Roast

1 (3-4lbs) roast, venison or grass-fed beef (can be bone-in or boneless)
1 large stalk of fresh rosemary
2 dried bay leaves
1 medium onion, thinly sliced
3 garlic cloves, minced
3 large carrots, cut into big chunks
1-2 lbs. potatoes, cut into bite-sized chunks
1 quart organic, grass-fed beef stock
sea salt and black pepper to taste

Put all the chopped vegetables (onions, garlic, carrots, and potatoes) into a crock pot. Add the herbs. Pour in the beef stock. Season the meat generously with sea salt and black pepper. Place the roast, fat cap side up) into the crock pot on top of the stock and vegetables. Place the lid on the slow cooker and set on high. Allow the pot roast to cook for 7-8 hours. Remove any bones and shred the meat gently with a fork. Mix all the ingredients of the pot roast together and serve. You can serve this with and green veggie for a side, and you can also serve over rice if desired.

*Sometimes, if I don’t have enough room in the crock pot, I cook the potatoes separately and add them to the pot roast at the end just about 30-60 minutes before serving.