Matt's Hot Pot Venison Roast

Prep Time: 8½ Hours
Yields: 4–6 Servings


One of the best ways to ensure your venison roast is tender is to cook it slowly. This crockpot method allows you to return home from work to a perfectly prepared dinner.

1 (2–3 pound) venison roast
3 tbsps olive oil
2 tsps salt
1 tbsp cracked black pepper
18 garlic cloves
3 chile peppers, minced
½ cup sliced green onions
salt and cracked black pepper to taste
granulated garlic to taste
1 cup flour
4 medium potatoes, peeled and quartered
2 small onions, coarsely chopped
½ pound whole baby carrots
2 celery stalks, chopped
1–2 (10.5-ounce) cans French onion soup with beef stock
Louisiana hot sauce to taste

With a paring knife, make 12 incisions into roast. In a small mixing bowl, combine 2 teaspoons salt, 1 tablespoon pepper, 12 garlic cloves, chiles and green onions. Stuff each slit with an equal amount of mixture. Season outside of roast well with salt, pepper and granulated garlic. Lightly dust roast with flour. In a large skillet, heat olive oil over medium-high heat. Lightly brown roast on all sides. Once browned, remove roast and drain excessive oil. In a 3½–5 quart crockpot, combine potatoes, onions, carrots, remaining garlic cloves and celery. Place roast on top of vegetable mixture. Pour 1 can French onion soup slowly over roast. Roast should be slightly covered with soup. If it is not, use remaining can of soup. Cook on low for 8 hours or until fork tender. Serve over steamed white rice. NOTE: If desired, more vegetables may be added.

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