*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a very very easy and delicious recipe. The only change was that I used apple cider instead of juice and added one thinly sliced onion to the cooker. The gravy is incredible and pairing this meat with mashed potatoes was perfect. We had unexpected guests who also loved this dish. I was leary because I slow cooked a venison roast before and wasnt thrilled with the result. I will keep this recipe and use for both venison and beef.
Made a very interesting flavor to our meal. Served it with potato dumplings and used the gravy over them. It turnied out nice and tender. I made it according to the directions that were given and think it will be used again in the future. Thanks for sharing!
I've made this 2 times now and it is excellent! Both times the roast came out so tender and shredded with a fork. I did experiment a little the second time because I like mine a little spicy. I added a dash of crushed red peppers along with some horeseradish and it turned out good too. This is one of those kinds of recipes where if you like venison this makes it even better and if you don't like venison well you can tolerate it. With hubby being a hunter you can be sure I will be making this recipe time and time again. Thank you!
I used apple juice the first time I made this and found it to be too sweet; I now use about 1/2 cup natural (no sugar added) apple sauce. I also sub teriyaki sauce for the soy and add garlic pepper and sliced onions to the pot. It turns out perfect that way!
This is a great basic recipe. I make one very similar with the following adaptations: applesauce instead of apple juice 1/4 cup apple cider vinegar 1/2 can undiluted frozen orange-pineapple juice 2 large crushed cloves garlic 1 thinly sliced sweet onion. I also add enough water to coat the roast otherwise it dries out. Goes to show you the original is a good basic recipe and folks should experiment to their own taste. Thanks for posting!!