Crock-Pot Venison

1. 1

   Put roast in a deep bowl. Make a marinade using 1/2 cup vinegar, 2 tablespoons salt and 4 cloves garlic. Pour marinade over roast, adding enough water to cover venison. Cover and refrigerate overnight.

2. 2

   Remove venison from marinade and pat dry. Sprinkle meat with remaining teaspoon of salt and dredge with flour. Heat oil in a heavy skillet and brown roast on all sides.

3. 3

   Transfer roast to slow-cooker and add sliced onion. In a bowl, mix brown sugar, mustard, 3 tablespoons flour and Worcestershire to a paste. Stir in tomatoes, remaining vinegar and chopped garlic. Add to slow cooker. Cover and cook meat on low setting for 8 to 10 hours, until tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.