Happy Holidays y’all!
So over the holiday break from work, I obviously cooked. A LOT. So many delicious treats, I even learned to make HOME MADE GF RAVIOLI (which will be in a later post)! So by day 3 I was pretty much cooked out and looking for something easy and mess free. That’s where the ol’ crock pot comes in to save the day!! I am not really big on roast BUT we had some amazing backstrap cuts we could toss in there with some veggies and I knew it would take us a few hours to go out and set traps (yes, my husband traps for coyotes and other critters)…so that pretty much sums up what today’s recipe is. Crock Pot Venison “Roast”.
Prep time: 5 minutes
Cook time: 3-6 hours
Venison “Roast”
2 lbs of back strap (any meat will do though)
3 large yellow potatoes
2 large carrots
1 small red onion
1/2 bottle of any dark beer
2 cups beef bone broth
1/4 worcestershire sauce
2 tsp of salt
1 tsp of pepper
Directions
Set your crock pot to high heat (cook time 2 1/2 hours) or low heat (cook time 4+ hours). Peel carrots and cut into 2 inch long pieces. Quarter potatoes and slice up red onion into 1/2 inch sections. Place all ingredients in crockpot, meat on the bottom, and add enough beer to cover most of the potatoes. Cover and allow to cook based on times above. Once it is finished cooking, separate meat and veggies and serve!
*You can use a bit of the juices left over to make a delicious gravy as well, just take 1/2 cup and place in a frying pan, add 1 tablespoon of flour and whisk over medium heat until it thickens, add salt and pepper to taste.
Enjoy!
XX
Kristen
“Neither height nor depth, nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord.” Romans 8:39
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