Using a slow cooker brings out intense flavors and makes cooking a roast super easy.
- 4 pounds venison roast
- 1 teaspoon salt
- 2 tablespoons flour
- 2 tablespoons oil
- ¼ teaspoon garlic powder
- 1 onion, sliced
- 2 tablespoons brown sugar
- ¼ cup lemon juice
- 4 cups low-sodium canned tomatoes
- ¼ teaspoon browning sauce, if desired
Season roast with salt and roll in flour. Brown on all sides in hot oil in a heavy skillet. Place in a slow cooker and add remaining ingredients. Cook on low for 10 hours or on high for 6 hours.
Leftovers ideas: cold sandwiches, heated in barbecue sauce for hot sandwiches, or diced into soup or stew.
Nutrition facts per serving: 250 calories; 6g total fat; 2g saturated fat; 0g trans fat; 130mg cholesterol; 330mg sodium; 10g carbohydrate; 2g fiber; 0g sugars; 21g protein; 0% Daily Value of Vitamin D; 0% Daily Value of Calcium; 5% Daily Value of Iron; 10% Daily Value of Potassium