Venison Roast in Crockpot


I have had a version roast sitting in my freezer and decided to give this recipe a whirl.


  • Approximately 2.5 lb chuck roast
  • salt and pepper to taste
  • 2 cloves of garlic, roughly chopped
  • ½ cup onion, roughly chopped
  • 2 cups chopped celery
  • 1 cup baby carrots (or chopped carrots)
  • 4 TBS horseradish mustard
  • (optional) 1 cup red wine
  • 2 Tbl fresh parsley, chopped
  1. Season your roast with sea salt and pepper. Sear in a hot pan until browned on all sides. Add to a crock pot. (note: I used a 5 quart but you can easily go much smaller. If you are using a small one, cut the roast into two pieces to fit – be aware that you may have to add more liquid to cover it)
  2. Add everything but the parsley to the pot and cover. I like to smear the mustard on the top of the meat. Cook on high for five hours.
  3. Taste and season with salt and pepper as desired. Serve garnished with fresh parsley over roasted rutabaga, cauliflower puree, or the side of your choice.

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