1 cup water
1 envelope ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1 tablespoon cornstarch
¼ cup water
Place venison roast into greased slow cooker.
Heat water in microwave.
Stir ranch mix, Italian mix and gravy mix into water until dissolved.
Pour mixture over venison (the roast needs to be completely covered with liquid, add more water if necessary).
Cook on low for 8 hours.
Combine cornstarch and ¼ cup water to make a slurry.
Heat slurry in saucepan with 1 cup liquid from Crock-Pot until thickened.
Serve sauce over sliced venison roast.
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This recipe was inspired by Flavorful Pot Roast Recipe, click here for that recipe.