Crockpot Venison Roast

We’ve been moving.  And it’s been busy.  So I’ve been using the crockpot, and developed a new recipe for those tough old venison roasts that I usually let sit in the freezer for over 6 months because I’m not quite sure what I want to do with them.  This would also work with the  cheap beef roast.

2 lbs roast (raw)

1lb carrots, peels and chopped

1/2 bag frozen onions, diced

1 tbsp Montreal Steak Seasoning

1 1/2 cups water

1 tbsp garlic, diced

1 tbsp olive oil

1 tbsp balsamic vinegar

Place it all in a crockpot, drizzling the olive oil and vinegar over the roast.  Set on low for 8 hours while unpacking, then enjoy with a bagged salad for a quick and easy and healthy meal


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