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KeepItSimpleAnnaSue

Mississippi Deer Roast Stew in the Crock Pot

Mississippi deer roast vegetable stew is a hearty, flavorful twist on the classic Mississippi roast. Slow-cooked in a crock pot so that the tender venison, zesty pepperochinis, and the vegetables combine perfectly. It is perfect for a busy weeknight and a hearty and comforting food. Enjoy!
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Prep Time 10 minutes
Cook Time 8 minutes
Course: Main Course
Ingredients Equipment Method

Ingredients
  

  • 3-4 lb. deer roast
  • 1 jar pepperocinis (juice and all)
  • 1 stick butter, sliced
  • 1 packet beef stew seasoning (or au jus seasoning)
  • 1 packet ranch seasoning
  • 1 onion, diced
  • 1 bag baby carrots
  • 1 bunch celery, chopped
  • 1 bag frozen peas
  • 1 sweet potato, peeled & cubed
  • 6 cloves garlic, minced
  • 2 cans fire-roasted tomatoes
  • 6 cups beef broth
  • 2 tsp. sea salt
  • 1/2 tsp. red pepper flakes (optional)
  • freshly found black pepper, to taste

Equipment

  • slow cooker (Crock Pot)

Method
 

  1. Place the deer roast in the slow cooker (crock pot). Basically, just put every ingredient in the crock pot.
  2. Pour in the entire jar of pepperoncini peppers, including the juice. The pepperoncini pepper juice makes it a bit spicy and creates an amazing flavorful broth.
  3. Add the entire stick of butter (sliced) and sprinkle the beef stew seasoning and ranch seasoning over the top.
  4. Toss in the chopped onion, baby carrots, chopped celery, cubed & peeled sweet potato, peas, and garlic.
  5. Pour in the fire-roasted tomatoes and broth.
  6. Season with salt, red pepper flakes, and black pepper.
  7. Cover and cook on low all day (about 8 hours).
  8. When it is time to serve, use kitchen shears to cut the roast into bite-sized chunks. No shredding - just hearty, meaty bites in a rich, flavorful stew.