Vension Mississippi Pot Roast
03:07
This crockpot venison Mississippi pot roast recipe features tangy, savory flavors with melt-in-your-mouth tenderness.
Venison Roast Recipe
Follow along for an easy weeknight dinner.
Recipe by Jenn Homa
Serves 4-5
Prep Time
20 min
Cook Time
7-8 hours
Total Time
About 8 hours
Ingredients
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Roast:
– 1.5 to 2 lb boneless venison roast, trimmed
– 2 tsp garlic powder
– 2 tsp onion powder
– 1½ tsp dried parsley
– 1 tsp dried dill
– ¾ tsp coarse kosher salt
– ¼ tsp black pepper
– 1 cup beef broth (or venison stock)
– ¼ cup pepperoncini brine (liquid from jar)
– 2 tsp beef bouillon paste
– 1 tsp Worcestershire sauce
– 1 tsp reduced sodium soy sauce
– 3 tbsp unsalted butter, cubed
– 6-8 whole pepperoncini
– 1 tbsp cornstarch + 1 tbsp cold water (for slurry)
– Fresh parsley, for garnish (optional) -
Creamy mashed potatoes:
– 2 lbs russet or Yukon Gold potatoes, peeled and chopped
– 4 tbsp unsalted butter, plus more for topping
– ½ cup whole milk, warmed
– ⅓ cup sour cream
– ½ tsp garlic powder
– ½ tsp onion powder
– Salt and black pepper, to taste
Instructions
- Remove all silver skin from roast, then pat dry using paper towels.
- Combine garlic powder, onion powder, parsley, dill, salt, and black pepper in a small bowl and mix until well combined. Season all sides of venison roast, pressing into the meat.
- Sear the Roast (optional, but recommended): Heat a bit of oil in a skillet over medium-high heat. Sear the roast 2–3 minutes per side until browned.
- Place roast in crock pot. Add broth, pepperoncini brine, Worcestershire, soy sauce, and bouillon paste. Top with butter and pepperoncini.
- Cover and cook on LOW for 7–8 hours, or until fork-tender and easily shredded.
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Make the Mashed Potatoes (Last 30 minutes of roast time):
– Boil potatoes in salted water for 15–20 minutes until fork-tender.
– Drain and return to pot. Add butter and mash.
– Stir in warm milk, sour cream, garlic, and onion powder.
– Season with salt and pepper to taste. - Shred and Thicken: Remove venison, shred with forks. Stir cornstarch + water into the juices in the crock pot. Return meat and let cook on high for 10–15 min until sauce slightly thickens.
- Serve: Scoop mashed potatoes onto a plate, top with shredded venison and a spoonful of the pepperoncini gravy. Garnish with fresh parsley and serve.
