Crockpot Venison Roast

Venison bottom butt "football" roast

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.

Add seared roast on top of veggies and cover with can of chopped tomatoes and 2 bay leaves.

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.

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