The Best Venison Mississippi Pot Roast

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Justin Townsend

Editor-in-Chief at Harvesting Nature

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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Latest posts by Justin Townsend (see all)

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I saw this recipe when it was introduced to the world as an internet craze. I saw the ranch packet and au jus packet and turned my head away in disinterest. I was not snubbing anyone who chose to use this method, I just knew it wasn’t for me. I prefer to go the all-natural route when cooking. Who knows what they really add in those little dry packets of spice and whatever.

My recipe DOES NOT use any pre-mixed spice packets at all. I conducted a little research and came up with an excellent substitute using the same flavors with fresh herbs. You can also sub in dried herbs if you don’t have access to the fresh. The ratio is the same. Instead of the au jus packet, adding flour to the sauteed onions and creating a roux works just as well. It provides ample flavor and thickening of the sauce. You do not need to add water or stock to this dish. The meat exudes plenty of moisture to create a sauce. I served the meat over mashed potatoes and it was delicious!!!

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The Best Venison Mississippi Pot Roast

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Recipe by Justin Townsend Course: Dinner, LunchCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

6

hours 

Calories

500

kcal

This is the best Venison Mississippi Pot Roast Recipe around. We sub fresh herbs and spices for those nasty pre-mixed packets. Prepare this meal in the slow cooker for an easy dinner or late lunch.

Special Equipment: Cast Iron Pan and Slow Cooker
Also works with: Any game roast or steaks

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Ingredients

• 3 lbs venison roast

• 1 tbsp mayonnaise

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tbsp oil

• 6 tbsp butter

• 1 cup chopped yellow onion

• 3 tbsp flour

• 8 pepperoncini

• 4 tbsp vinegar from pepperoncini

• 2 tsp minced fresh dill

• 2 tsp garlic powder

• 2 tsp minced fresh chives

• 2 tsp minced fresh parsley

• Your favorite starch

Preparation

• Remove roast from the fridge and allow to temper for 30 minutes to 1 hour. Preheat the slow cooker to low heat.
• Bring a cast iron skillet to medium-high heat. Coat the roast with the mayonnaise and season with salt and black pepper. Add the oil to the pan and sear each side of the roast in the pan.
• Add the seared roast to the slow cooker. Reduce the pan to medium-low heat.
• Melt the butter in the cast iron pan and add the onions. Sautee the onions until slightly translucent. Stir in the flour and mix until all the ingredients are well incorporated. Scrape the onions and flour into the slow cooker.
• Add the pepperoncini, vinegar, dill, garlic powder, chives, and parsley.
• Cover the slow cooker and allow to cook for 6-8 hours or until the meat easily pulls apart with a fork.
• Once finished, set aside the pepperoncini. Place meat and juice in a large bowl and shred to incorporate the meat and juices. Serve over your favorite starch garnished with the pepperoncini.

Recipe Video

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