2-5lb Venison Roast--->Slowcooker Recipe

2-5lb venison roast, (semi frozen is ok)
Hickory flavor liquid smoke (brush all over roast) let sit
3 carrots chopped
3 large potaoes cubed
1 small yellow cooking onion chopped
2 shallots diced
2 tbs extra virgin olive oil (coat bottom of crock)
1 tbs worcestershire sauce
3 tbs dijon mustard
2 tsp garlic powder
1 tsp savory
2 tbs white wine vinegar
3/4 cup Naked Grape whitewine
1/4 cup water
Fresh rosemary
Cracked pepper to taste
2 tbs Cornstarch for gravy

Directions:
1. Pre heat slow cooker low
2. Coat roast in Liquid Smoke(any flavor), set aside.
3. Coat bottom of crock with olive oil.
4. Cut up all veggies (add what ever floats your boat), set aside.
5. Set roast in slow cooker
6. Add veggies all around roast
7. Add mustard, spices, worcestshire, wine, and water
8. Cover in fresh rosemary
9. Cook for 6 hrs

Gravy:
Take liquid from crock, add to sauce pan on stove. Bring to a simmer. While waiting for it to simmer. On the side take a small glass and add cold water 1/4cup or so and 2tbs corn starch. mix water and cornstarch WELL(fork works best). Add little bit at a time to simmering juices...never stop whisking once you've added the corn starch mixture. Stir for 1-2min. Remove from heat.

ENJOY!!!

I will give your recipe a go this coming weekend, I'm betting it will be mouth-watering. I've done venison roasts in a slow cooker many times and they always turn out great but I've never added white wine vigegar. Any suggestions on where I might find liquid smoke? Is this something I can get from a grocery store?

Grocery stores carry it, that's where I get it from.

Roe+

In my local store the Liquid Smoke is in the BBQ sauce section, if not there check the seasoning area.

I've looked for the stuff at my grocery store before but couldn't find it. I'll take a closer look in the BBQ sauce and seasoning sections. Thanks.

I have always cooked the meat and all the veggies at once, never tried cooking the meat first then adding the rest...does this make much of a difference?

Quote:

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Originally Posted by flightdelay

I have always cooked the meat and all the veggies at once, never tried cooking the meat first then adding the rest...does this make much of a difference?

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Don't cook roast first...do all together. I will edit the first step so makes more sense. Good luck

Quote:

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Originally Posted by Flash1

I will give your recipe a go this coming weekend, I'm betting it will be mouth-watering. I've done venison roasts in a slow cooker many times and they always turn out great but I've never added white wine vigegar. Any suggestions on where I might find liquid smoke? Is this something I can get from a grocery store?

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Did you make it? How did you like it?

I did and it was fantastic. I was able to find the hickory flavored liquid smoke at a local grocery store and I coated the roast. The liquid smoke, dijon mustard and the vinegar are 3 ingredients I've never used in the slow cooker for a roast before but i can tell you they'll be included in every roast I do going forward. They bring out fantastic flavours. Thanks for the recipe, I'll be making this again soon.

Quote:

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Originally Posted by Flash1

I did and it was fantastic. I was able to find the hickory flavored liquid smoke at a local grocery store and I coated the roast. The liquid smoke, dijon mustard and the vinegar are 3 ingredients I've never used in the slow cooker for a roast before but i can tell you they'll be included in every roast I do going forward. They bring out fantastic flavours. Thanks for the recipe, I'll be making this again soon.

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Your very welcome, happy to hear you enjoyed it! This is definatley my main roast recipe now.