For this recipe, start with a Venison bottom butt “football” roast with silver skin removed. Season with kosher salt, ground black pepper, onion powder, garlic powder and paprika. Sear the roast on all sides in a cast iron skillet with olive oil. Throw veggies into the crockpot and turn on high.
![Vegetables in crockpot](https://www.sauconarchery.com/wp-content/uploads/2020/10/IMG_20201004_084416475-768x1024.jpg)
Add seared roast on top of veggies and cover with can of chopped tomatoes and 2 bay leaves.
![](https://www.sauconarchery.com/wp-content/uploads/2020/10/IMG_20201004_084810428-768x1024.jpg)
Put lid on crockpot and cook 45 minutes on high. Turn crockpot to low and cook an additional 9-11 hours. Then separate meat with a pair of forks. It should pull apart easily into strands – like pulled pork. Stir to mix and then serve. Start this dish early in the morning. Enjoy at the end of a long day out in the October woods.