This delicious, savory venison roast comes together in just minutes. Low heat and slow cooking are perfect ways to create tender meat.
Chop the carrots, celery, onion, and potatoes and add to the Crock-Pot. Slice the garlic and add it to the Crock-Pot.
Sprinkle half of the brown gravy mix packet over the vegetables.
Pour one can of beef broth over the vegetables. Stir to combine.
Season the venison roast with salt and pepper. Add the roast to the Crock-Pot. Sprinkle the remaining half of the gravy mix packet over the roast.
Place the lid on the Crock-Pot and cook on low for 8 hours.
Remove the roast from the Crock-Pot and allow to rest for 5 minutes before slicing.
Scoop the vegetables from the Crock-Pot with a slotted spoon and serve alongside the roast. Use a ladle to remove some of the cooking liquids to serve alongside the roast.
You can add mushrooms or other vegetables to the roast at the beginning of the cooking process.