Maple Balsamic Venison Pot Roast

By: Kaitlyn Boucher

Crockpot meals are wonderful for those times when you want a satisfying meal without lots of prep at the end of a busy day. The trouble with lots of crockpot recipes is that they tend to use processed ingredients, seasoning packets, canned soup, etc. This recipe proves that you can have a delicious, convenient, and nutritious meal while feeding your family only real, whole ingredients. Bonus points for cooking with your own homegrown veggies and herbs! 

This Maple Balsamic Venison Roast is popular with our whole family, from Kent down to baby Eden. It’s also a great meal to serve guests because you don’t have to scramble to have dinner ready at just the right time or have a messy kitchen when everyone arrives, and it gets great reviews from all the eaters!

Ingredients:

2-3 lb venison roast

2 ½ cups beef or vegetable stock

¼ C real maple syrup

¼ C balsamic vinegar

3 cloves of garlic, smashed with the flat side of your knife

5-7 carrots, cut in bite sized pieces 

4 T flour

3-4 sprigs of fresh thyme and/or rosemary

Instructions:

Place the venison roast, maple, balsamic, garlic, carrots, and herbs in the crockpot. Add the stock, reserving around one cup. Whisk the flour into the reserved cup of stock, then add that to the crockpot as well. 

Cook on low 6-8 hours, until the venison is very tender. Before serving, remove the herb stems and any large pieces of garlic if you wish. 

I generally serve this with a big bowl of buttery mashed potatoes, and it’s extra good with a slice of homemade sourdough bread to soak up the excess gravy. 

That’s it! Very easy, and so delicious.