- venison pot roast, about 3 pounds
- 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 a heavy skillet in heated oil or shortening. Add onion 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.