Ingredients
- 1 venison roast, about 3 pounds
- 1 tablespoon all-purpose flour
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon vegetable oil, or shortening
- 1/2 cup chopped onion
- 2 cups beef broth
- 1 (14.5-ounce) can whole tomatoes
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
Method
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Gather the ingredients.
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Sprinkle venison roast with salt and pepper and dust with flour.
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Heat oil in a heavy skillet or sauté pan and add venison roast. Sear meat, rotating roast to brown all sides.
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Add chopped onion to skillet. Turn off heat and add beef broth.
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Transfer everything to a slow cooker, including browned bits in the bottom of the skillet.
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Add canned tomatoes to crock pot, along with oregano and garlic powder. Seasoning to taste with salt and pepper.
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Cover and cook on low for 9 to 12 hours, until pot roast is tender.
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Cut venison into pieces and serve with sauce.
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