- 3 pounds boneless venison roast
- Slow Cooker Liners
- Montreal Steak Seasoning or your favorite spices
- 1 large apple, cored and quartered
- 2 small onions, sliced
- 4 cloves crushed garlic (or tubed garlic)
- 2 cups water
Use broth for making gravy after roast cooked.
- ¼ cup cold water
- 2 tablespoons cornstarch
Use Slow Cooker liners inside of crock pot, or you can coat inside of crock with olive oil or cooking spray.
Place the venison roast inside, with water, and cover with apple, onions, seasonings, and garlic. Cook on high until the roast is tender, about 5 to 6 hours.
When the roast has cooked, take some of the juice from the cooker putting it in small pan, then add the cornstarch and water mixture stirring continually.
Remove roast and pour gravy over roast and serve.