Venison Pot Roast

Buy “The Hunting Widow’s Guide to Great Venison Cooking” today

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venison pot roast
I have so many childhood memories of my grandmother’s Sunday night pot roast. Yum. The only thing better is the way the house smells.

Venison Pot Roast

  • One venison roast
  • Steak Seasoning
  • Vegetables (carrots, potatoes, parsnips)
  • Chicken or beef stock and/or water


  1. Rub some Steak Seasoning onto the roast.
  2. Place the roast in a crock pot.
  3. Add vegetables (diced green beans, cubed potatoes, and sliced carrots are good). Cover the roast and vegetables with the liquid.
  4. Cook on low for 8 to 10 hours, until the meat falls apart with a fork.

Special note to those who are trying to watch what they eat: celery root is an excellent substitute for potatoes. It’s one of my favorite.

2 Comments on “Venison Pot Roast

  1. All true! You should write an article (or even a book). Almost every person whom we’ve convinced to try our meat has loved it. I’ve gotten to the point where beef tastes weird. The processing is expensive, and in our area you may not get back what you gave the butcher. We once got four shoulders back…that was the last time Rick has someone else do his processing!

  2. What a blessing to have FRESH deer meat!!! I alayws look forward to the meat but never the processing. However, my husband was with a friend when he picked up his meat at a small, local processor. It cost $65 to have his deer cut up and/or ground, wrapped, and frozen. Not only does this defeat the purpose of hunting in order to supply your family with healthy food at a good price, but also the quality is nowhere near that of processing your own deer. We are super picky about removing all the connective tissue (silver skin), fat, and bone from the meat. This has proven to be the best way to keep our meat from getting any strong, wild flavor after freezing. I have fed venison to many people without them even knowing it. When people tell me that they don’t like deer meat, I respond that deer meat must be processed and cooked differently from beef. I assure them when it is done correctly, they WOULD like it!Carol does this qualify as a comment or as an article??? R Miller

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