Ingredients:

  • 3.5 lb venison shoulder roast
  • 2 tbsp olive oil
  • 1 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 1 cup dry red wine
  • 1 cup beef broth
  • 1 packet onion soup mix
  • 2 tbsp Worcestershire sauce
  • 3 cloves minced garlic
  • 4 large carrots
  • 1 lb baby potatoes
  • 1 large yellow onion
  • 2 sprigs fresh rosemary

Instructions:

  1. Trim the iridescent silver skin membrane from the venison roast using a sharp carving knife.
  2. Rub the roast evenly with coarse sea salt and cracked black pepper.
  3. Heat olive oil in a cast-iron skillet over medium-high heat and sear the roast for 3–5 minutes per side until a deep mahogany crust forms.
  4. Place wedged onions, carrots, and halved baby potatoes at the bottom of the slow cooker to create a vegetable bed.
  5. Position the seared venison roast directly on top of the vegetables.
  6. Whisk together the red wine, beef broth, onion soup mix, Worcestershire sauce, and minced garlic in a bowl, then pour the mixture over the roast.
  7. Tuck fresh rosemary sprigs around the sides of the meat.
  8. Cover and cook on Low for 8 hours until the internal temperature reaches 190°F-200°F or the meat shreds easily with a fork.