Name: Tender Slow-Cooked Venison Pot Roast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz venison roast; 0.5 tbsp olive oil; 0.5 cup yellow onion; 2 cloves garlic; 1 cup carrots; 0.5 medium gold potato; 1 cup beef broth; 0.5 tsp dried thyme; 0.5 tsp dried rosemary; 0.5 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tender Slow-Cooked Venison Pot Roast

Slow-cooked venison roast simmered in a savory herb broth with tender root vegetables for a melt-in-your-mouth texture.

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NUTRITION

Protein

43.6g

Fat

14.2g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

6 oz venison roast

0.5 tbsp olive oil

0.5 cup yellow onion

2 cloves garlic

1 cup carrots

0.5 medium gold potato

1 cup beef broth

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the venison roast dry with paper towels and season evenly with the sea salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat and sear the venison on all sides until a deep brown crust forms.
3
Place the chopped yellow onion, minced garlic, sliced carrots, and diced gold potato into the bottom of a slow cooker.
4
Transfer the seared venison roast into the slow cooker, resting it on top of the vegetables.
5
Pour the beef broth over the roast and sprinkle with the dried thyme and dried rosemary.
6
Cover and cook on low for 6 to 8 hours until the venison is fork-tender and the vegetables are soft.
7
Remove the roast from the slow cooker, shred or slice the meat, and serve alongside the vegetables and a ladle of the cooking juices.