Slow Cooker Venison Roast
1 package dry Ranch dressing mix
1 package dry Italian dressing mix
1 venison roast
Place the venison roast (thawed!) into the slow cooker and sprinkle the package of dry Ranch dressing mix and dry Italian dressing mix over the top.* Then fill the slow cooker with water until it just barely covers the top of the roast.** Cook on high for approximately 4 hours, and then switch it to low for another 4
hours. Enjoy! :)
*Many popular recipes encourage whisking the dry ingredients together with a cup of water... however sprinkling the top of the roast will create a fine layer of seasoning that helps lock in the flavor, similar to a rub. There's enough seasoning that it will flavor the water as it is being cooked anyway. No need for extra work.
**Fill that pot up with water!! So many people use one cup of water when cooking a roast, or two if it's a big 'un.... then people complain about roast being a dry meat. Roast is not dry, it's all about the way you cook it. Granted, there are hundreds of ways to cook a roast, but for the love of God, if you want a nice, juicy, mouth-watering hunk of meat... add some water!!! Quit questioning me too.. just do it.
One last thing, if you enjoy gravy with your meat and potatoes... one hour prior to serving, drain all but approximately a cup of water out of the slow cooker and add in a package of dry brown gravy mix. Over the next hour it will set up and make a beautiful, easy gravy for your venison roast.