The Best Italian Venison Roast
This Crock Pot Italian Venison Roast is slow-cooked in beef broth with Italian-inspired seasonings, pepperoncini, and giardiniera to create a delicious combination of flavors.
Equipment
- Slow Cooker
- Dutch Oven
- Cookie Sheet
Ingredients
- 3-4 pound venison roast
- 16 oz beef broth
- 16 oz pepperoncini pepper slices with juice
- 8 oz giardiniera (mild or spicy), drained
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/8 tsp ground thyme
- French mini baguette for serving
- Provolone cheese for serving
Instructions
- Heat 2-3 tablespoons of olive oil in a Dutch oven over medium-high heat.
- Sear the venison roast until golden brown on all sides.
- Transfer the roast to the slow cooker, leaving all the brown bits in the Dutch oven.
- Turn the burner down to medium heat and add the beef broth. Using a wooden spoon, scrape up all the brown bits to deglaze the pan.
- Pour the broth over the meat in the slow cooker.
- Add the pepperoncini slices, along with the juices, the drained giardiniera, and all the spices.
- Cook in the crock pot on low heat for 6 to 8 hours, or until the meat falls apart. Cook time can vary depending on the size of your venison roast.
- Shred the cooked roast and add it back into the cooking liquids.
- Toast the cut sides of the bread under a broiler for 3-4 minutes or until toasty brown.
- Top the toasted buns with the shredded deer meat, including peppers and giardiniera. Put cheese slices on top of meat and place under broiler until cheese melts, approximately 1-2 minutes.
- Serve with a small bowl of the braising liquid for dipping the sandwich.