Cooking Time:
6-8 hoursServings:
8
Ingredients
1 T. olive oil3 lbs. boneless venison roast
2-3 T. olive oil
1 T. crushed red pepper
1 large apple, cored and quartered
2 small onions, sliced
4 garlic cloves, crushed
1 c. boiling water
1 cube beef bouillon
If you grew up eating Venison like I did you sing it’s praises constantly, right? It’s flavorful, low in calories and fat. Enjoy this simple Slow Cooker Venison Roast.
- Lightly coat roast with olive oil, and rub crushed red pepper all over roast. Place the roast in your crock, cover with crushed garlic. Arrange apples and onions around roast.
- Cover and crock on LOW until roast is tender, about 6-8 hours.
- When the roast has cooked, remove it from the slow cooker, and place onto a serving platter.
- Boil one cup of water to dissolve bouillon cube.
- Reserve juices from slow cooker and mix in water with dissolved bouillon cube to create a gravy.
Serve gravy over roast.
Happy Crocking!
XOXO,
Jenn
Is the boiling water for mixing with the bouillon to make the gravy, or does is go in with the roast?
Yes Kelly that is correct, I have edited the recipe to make it clear. Enjoy and Happy Crocking!
What is the extra olive oil for?
Heather it is for extra liquid in the crock for the roast. Happy Crocking!
[…] *adapted from Get Crocked. […]