Slow Cooker Venison Roast results in a tender, juicy and full of flavor roast every time. Add your favorite vegetables and seasoning for a delicious meal idea.
Heat the olive oil in a large skillet over medium high heat.
Pat the roast dry and then season the chuck roast with the salt and pepper.
Brown the roast in the skillet. Cook it for 4-5 minutes per side. Set the roast aside and use approximately ½ cup of the beef broth to deglaze the bottom of the skillet.
Place the roast in a crock pot. Then top with the onions, carrots and potatoes in the crock pot. Pour the beef broth from the skillet in the crock pot as well.
Then add the remaining beef broth, tomato paste, balsamic vinegar, thyme leaves, parsley and garlic to the crock pot.
Cover and cook on low for 9-10 hours until the roast and vegetables are tender.
Remove the roast from the crock pot and shred. Then remove the vegetables from the crock pot as well.
Remove the broth from the crock pot and strain it into a saucepan. Heat the broth over medium high heat and bring it to a low boil.
In a small bowl, whisk together the cornstarch with 1/4 cup cold water. Whisk this mixture into the saucepan. Continue to cook and whisk for 30-60 seconds until the sauce thickens.
Serve the roast and vegetables topped with the gravy from the saucepan and topped with the fresh parsley. Enjoy!
Notes
*Make sure to cut the carrots and onions into large pieces or they will get too soft in the crock pot. *You can cook this recipe on low or high but we prefer to cook this crock pot chuck roast recipe on low as the beef is more tender.