Melt In Your Mouth Deer Roast Supreme Crock Pot Recipes

MELT IN YOUR MOUTH DEER ROAST SUPREME (CROCK POT)

Steps:

• Brown roast in large skillet.
• Place in crock pot. Mix all ingredients and pour over the meat. Cover and cook on LOW for 8 to 10 hours.

SLOW COOKER "MELT IN YOUR MOUTH" POT ROAST

Steps:

• Combine seasoning mix ingredients together in a small bowl. Set aside.
• Coat both sides of meat with olive oil. Sprinkle a third of the seasoning mix onto each side.
• Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
• Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
• Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
• Cook on low for 9 hours or on high for 6 hours.
• Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
• Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.

MELT-IN-YOUR-MOUTH POT ROAST

Steps:

• Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.