This is one of my favorite recipes! It takes one of the toughest parts of the animal and turns it into a delightfully tender roast that will literally fall off the bone.
Like, literally fall off the bone.
Did I mention it’s easy? I like to throw this in the crockpot around lunchtime so I can go about my day without worrying about a hot oven or grill. It makes for an easy and healthy weekday meal!
We also like to use this method for ham roasts and neck roasts because it tastes so good!
Try it out!
Ingredients:
- 1 venison shoulder (or any other cut that you would like to roast!)
- 1/2 white onion
- 2-3 slices of bacon (thick cut is best!)
- minced garlic (to taste)
- beef stock (or venison if you have it!)
- celery, carrots, potatoes, or any other vegetables you would like to toss in with the roast
- salt and pepper
Method:
1. Dice white onion and bacon strips; add with minced garlic to an oiled pan on the stove and saute until the onions are translucent. When they’re done, add to the bottom of your crockpot.
2. Salt and pepper your roast liberally before browning it in the pan. You can add a little olive oil if needed to finish browning. This can take up to 10 minutes, so take your time and make sure that it’s well-seared before moving to the crockpot.
3. Pour broth over the shoulder roast so that it’s completely covered; now let it sit in the crockpot on high for 6 hours.
4. During the last hour, toss in your vegetables so they can cook slowly with the roast.
5. After the 6 hours, serve over white rice and a gravy if you’d like! (We like a simple brown or mushroom gravy to go with ours.)
This is a recipe that’s so simple and healthy, it makes for a great weekday meal! This is also a great way to use those tougher cuts of meat that usually wind up in the grind pile for something a little different and equally delicious.
Will you try this one?
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Jess and the Outdoors 