Even though it’s technically still spring, this 90 degree weather we’re having is giving us every indication that this summer is going to be a scorcher. When it’s hot outside, turning on my oven is one of the last things I want to do. I love to utilize my crock pot as much as I can during the warmer months, and last week I pulled out one of my favorite comfort food recipes – Slow Cooker Venison Pot Roast – and threw all of the ingredients into the pot to simmer to perfection just in time for supper!
While I certainly don’t think of pot roast as being a summer-y recipe, the heart wants what the heart wants sometimes. All of the ingredients in a pot roast just scream comfort in a bowl to me, and its good down to the very last bite no matter what time of year it is! The good thing about a pot roast is that you can add or subtract whatever ingredients you want into it. Many people love to add potatoes to theirs, but I prefer to leave them out. Just slice and dice whatever veggies you want to add, and they’ll soak up the flavors in the broth perfectly!
We eat a lot of venison in our house, but this recipe can certainly be made with beef roast. Here’s a free printable copy of my recipe for you to go by:
Slow Cooker Venison Pot Roast
- 2 lb venison back strap or tenderloin
- 1 envelope dry pork gravy mix
- 1 small package of frozen carrots chopped
- 2 small sweet onions peeled and chopped
- 1 can cream of mushroom soup
- 1 Tbs Worcestershire sauce
- 1 Tbs garlic salt
- 1/2 tsp black pepper
- olive oil
- Allow back strap or tenderloin to thaw if needed
- Drizzle the inside of slow cooker lightly with olive oil
- Place meat in slow cooker and season with garlic salt, black better, and Worcestershire sauce
- Pour carrots and onions on top
- Prepare pork gravy separately on the stove according to package instructions
- Pour gravy top top of meat in slow cooker, followed by cream of mushroom soup
- Slow cook for 6 hours
- Slice or shred meat when finished and enjoy!
After the roast and veggies simmered in the crock pot for about 6 hours, I took have of the eat and sliced it into small portions, and I shredded the other half to make it more suitable to eat out of a bowl like a stew. However you slice it, make sure you add a little bit of the pot liquor on top for some added goodness! The juice from a pot roast is always my favorite part – perfect to sop up with a biscuit or a piece of cornbread!
Bonus: These Copycat Jim ‘N Nick’s Sweet Cheddar Biscuits are perfect with this recipe! 😉
Whether you’re enjoying this recipe in the heat of the summer or during the chill of the winter, I think we can all agree that there’s never a bad time to enjoy a pot roast! Bon Appétit!
If you give this recipe a try, be sure to tag your final product on Instagram using handle @southernmadesimple and #southernmadesimple! I LOVE seeing your beautiful plates!