Monday, February 20, 2012
2 lb venison roast of choice
4-5 yukon gold potatoes - cut into quarters
1 cup quartered mushrooms
1 large onion - sliced
*1/2 cup baby carrots (optional)
3 cloves garlic-halved
1/2 cup soy sauce
2 TBSP Worcestershire sauce
I marinated my roast for a day in water and red wine vinegar but I don't think it's crucial.
Place roast in a large crock pot with potatoes, carrots, onion, mushrooms & garlic. Season heavily with salt and pepper. Add the beer, soy sauce & worcestershire - then fill with water so the top inch of roast is exposed.
Cook on low all day.
Leftovers make great sandwiches! Mash leftover potato pieces on rye bread with mayo and ketchup or spicy mustard - shredded meat and onions!