Slow Cooker Venison Roast with Root Vegetables (or Beef Chuck Roast)

Venison Roast

Root Vegetables

Venison or Beef Roast 

with Root Vegetables

What you'll need:

Large Cast Iron Skillet-there is nothing like cast iron for searing and cooking. I couldn't live without mine! It is cost effective and it lasts forever with basic care! Check out the Lodge cast iron at Amazon.com. Message me anytime for tips on what is the most versatile!

6-7 Quart Slow Cooker

Sharp Knives

Ingredients:

2-3 lb Venison Roast (or substitute a beef chuck roast)

Olive oil or Coconut oil (melted)

2 Tbsp Herbs de Provence

1 tsp garlic powder

1 Tbsp each of Kosher Salt and Freshly Ground Black Peppe

3-4 Carrots

3-4 Parsnips

3-4 Turnips 

4 Idaho potatoes

2 Yellow/Sweet Onions

3 Cloves of Garlic

1 Cup of Beef Broth

2 Tbsp of Balsamic Vinegar

Preparation:

Rub the roast with the oil then coat with the Herbs de Provence, garlic powder, salt and pepper. 

Heat Coconut Oil or Olive Oil in a cast iron skillet, when hot sear the roast on all sides. About 4-5 minutes per side for a good sear.  Transfer to the slow cooker.

While searing the roast, wash and cut the root the vegetables into large chunks (no need to peel them as many nutrients are in the skins). Just skin the garlic and leave whole.

Place the vegetables on top of the roast in the crock pot and add the warm stock and balsamic vinegar. Cook on low for 8-10 hours or on high for 4-5 hours.

Roasted Venison