This roast was pull-off-the-bone delicious! Wow, Connor actually dreamt this recipe up, and it turned out so good, I had to post. He added something unique that originally I turned my nose away from, but I actually think it turned out to be the magic ingredient. Give this a try and let me know how you like it!
Serves: 4 +/- – Cooktime: 8 hours +/-
INGREDIENTS:
MEAT:
- 3.5 lb +/- Venison Roast (we used a neck roast)
- 2 tsp. Salt
- 2 tsp. Pepper
- 2tsp. Garlic Powder
BROTH:
- 2 cans Chicken Broth
- 1 (18.8 oz) can Chicken Noodle Soup
- 1 large white onion, sliced
- 2 cloves garlic, smashed
- 2 tbsp salt
- 1 tsp Italian seasoning
- 1 tsp ground black pepper
DIRECTIONS:
1.) Thaw roast and lightly season with salt, pepper, and garlic powder. Turn crock-pot on low and place roast in pot.
2.) Smash garlic and remove outside skin. Roughly slice onion into thick slices. Place both in pot. Add chicken broth and chicken noodle soup. Add seasonings: salt, pepper, and Italian seasoning. Cover and cook for 6 hours, flipping roast once at the 3 hour mark.
3.) At 6 hours, remove 2 cups of liquid and turn crock-pot to high. After one hour, flip the roast one more time.
4.) At 8 hours, temp. your meat to be sure it’s cooked through. The minimum allowable SAFE temperature for venison is 145°F. I cooked my roast to an inside temp. of around 175°F. Remove from liquid and let rest for 5-10 minutes. Slice meat, and serve!
GENERAL TIPS:
- The excess broth in the crock pot can be saved to make a venison gravy, or used as a replacement for water in a rice recipe.
- Strain and freeze the rest of this stock as it has great flavor and can be reused to cook another roast or as stock for a gravy.
- If the raw neck roast has a slight smell, check to see if the windpipe was removed. If not, this could be the source of the smell and will cook off when you slow cook the meat.
- Next time I’d like to make a sharp cheddar cheese sauce to go along with this roast. I’ll post the recipe for the cheese sauce at a later date, just something to think about.
- Ideas for sides to serve with the roast:
- Sautéed Garlic Spinach
- Rice Pilaf
- Garlic Mashed Potatoes w/ Venison Gravy
- Steamed Broccolini
- Parmesan Roasted Asparagus
- Boiled Mini-Red Potatoes w/ Olive Oil, Garlic Powder, and Italian Seasoning.
Dinner w/ the Dugans 