Tired of traditional pot roast? Me too! Time to change the stigma and turn that venison roast into a quick, casual meal that will even have your "I don't like venison" folks coming back for more.
Prep time: 20 minutes
Cook time: 4 hours
Servings: 8
Ingredients
1 frozen venison roast
2 large onions
2 green bell peppers
1 box beef stock
1 cup red wine
1 block white Velveeta cheese (or cheese of choice)
4 Tbsp olive oil
2 Tbsp steak seasoning
2 Tbsp garlic salt
1 package hoagie sandwich rolls
Instructions
-Pour beef stock and wine into slow cooker and place on low
-Remove roast from packaging
-Rub roast with 1 Tbsp steak seasoning and 1 Tbsp garlic salt, coat generously
-Heat olive oil on high in a frying pan
-Sear roast on all sides just until golden brown
-Place roast in slow cooker mixture with one onion cut into chunks and cook on low for approximately 4 hours
-When roast is done, slice remaining onion and bell pepper, saute in 1 Tbsp olive oil and remaining steak seasoning and garlic salt until tender, set aside
-Remove roast from slow cooker, slice
-Add 1 Tbsp olive oil to frying pan and place on high heat, add roast and sear stirring constantly for 2 minutes
-Turn off heat, add pepper and onion mixture to the meat, cover and set aside
-Place hoagie rolls on a baking sheet, brush lightly with olive oil and broil until toasted, remove from oven
-Add meat mixture to rolls, add desired amount of cheese and place back under the broiler until cheese is melted
-Serve with desired sauces (I like a horseradish mustard combo)
Note: Pairs well with french fries