A hearty and flavorful venison pot roast recipe, perfect for a comforting meal.
Prepare the venison roast by patting it dry with paper towels.
Drying the meat helps it sear better if you choose to brown it beforehand.
Peel and chop the carrots, celery ribs, and onions into large chunks.
Cut the vegetables into uniform sizes for even cooking.
Place the venison roast in the slow cooker and arrange the vegetables around it.
Position the vegetables evenly to ensure they cook properly.
Sprinkle minced garlic, thyme, black pepper, and salt over the roast and vegetables.
Adjust the seasoning to your taste preferences.
Pour the beef broth into the slow cooker, ensuring it surrounds the roast.
Avoid pouring the broth directly on the meat to keep the seasoning intact.
Cover the slow cooker and cook on high for 2 hours, then reduce to low and cook for an additional 4-5 hours.
Check the roast's tenderness with a fork towards the end of cooking.
Remove the venison roast and slice it against the grain.
Slicing against the grain ensures tender pieces of meat.
Serve the sliced venison with the cooked vegetables and a drizzle of the cooking juices.
Garnish with fresh herbs for added flavor and presentation.
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