Ingredients:

  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 lb venison chuck roast
  • 1 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 4 cloves garlic, smashed
  • 1 medium yellow onion, sliced into thick rounds
  • 3 large yellow potatoes, cut into 2-inch chunks
  • 4 large carrots, cut into 2-inch pieces
  • 1 tsp dried thyme
  • 2 tbsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Pat the venison roast completely dry with paper towels. Season generously with salt and pepper on all sides.
  2. Heat olive oil in the skillet over medium-high heat until shimmering. Sear the roast for 3–5 minutes per side until a deep mahogany crust forms. Remove meat and set aside.
  3. Place the sliced onions, carrots, and potatoes at the bottom of the crockpot to create a vegetable bed.
  4. Nestle the seared venison roast on top of the vegetables.
  5. Whisk together the beef broth, Worcestershire sauce, and smashed garlic, then pour the mixture over the meat.
  6. Sprinkle the dried thyme over the top. Cover and cook on Low for 8 hours until the meat shreds easily with a fork.
  7. Carefully lift the roast out of the pot and let it rest on a cutting board for 10 minutes to lock in juices.
  8. Optional: For a thicker gravy, whisk cornstarch with cold water and stir into the bubbling liquid during the last 30 minutes of cooking.
  9. Shred the meat with two forks or slice against the grain.