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Venison Pot Roast

User Rating 5 Star Rating (2 Reviews)


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  • venison pot roast, about 3 pounds
  • flour
  • salt and pepper
  • 1 tbsp. vegetable oil or shortening
  • 1/2 cup chopped onion
  • 2 cups beef broth, hot
  • 1 can tomatoes
  • 2 tsp. oregano
  • 2 tsp. garlic powder
  • Salt and pepper to taste if needed


Sprinkle roast with salt and pepper; dust with flour. Brown the venison roast in heated oil or shortening. Add onion and to skillet. Turn off the heat and add beef broth; transfer to slow cooker, scraping browned bits up. Add tomatoes to crockpot, along with the herbs and seasonings. Cover and cook on LOW for 9 to 12 hours, until pot roast is tender.
Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member dopayne

I've never eaten venison much less cooked it. I tried this recipe today and it was a total hit! I did inject the roast with salt water before cooking it. I also used diced tomatoes with oregano and garlic. I will definitely use this recipe again!

7 out of 7 people found this helpful.

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