Crave crockpot meals when the weather starts to get colder?

Roast is always a nice warm hearty meal to come home to. Pair it with cornbread and that’s one of my favorite comfort meals. This crockpot recipe is simple and provides awesome leftovers! I bet you have most of the ingredients on hand. Try this recipe out! You won’t be disappointed.

Nutrition Info:

Venison: Typically less fat and higher in protein than beef! Great source of protein, b-vitamins and minerals.

Carrots: are a good source of several vitamins and minerals, especially vitamin A, biotin, vitamin K, potassium and fiber.

Celery: is crispy, crunchy and full of antioxidants. It’s a good source of fiber, Vitamin C, beta carotene and flavonoids.

Onion: Onions consist mostly of water, carbs and fiber and contain decent amounts of vitamin C, folate, vitamin B6 and potassium.

Pot Roast



Prep Time

15 mins

Cook Time

7-10 hours


6 servings


  • 1 ½ lb of Cubed Meat (used venison)
  • 1 Box of Vegetable Broth
  • 4 Large Carrots, Chopped
  • 5 Celery Stalks, Chopped
  • 2 Medium Yellow Onions
  • 2 Potatoes (optional)
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 Tbsp Fresh Thyme, Chopped
  • 1 Tbsp Oregano
  • 4 Bay Leaves
  • 1 tsp Red Pepper Flakes
  • 1 tsp Pepper
  • 1 tsp Salt


  1. Cube meat into 1 inches pieces, place in slow cooker on low and cover with broth and mix in seasonings.
  2. Cook meat, broth and seasonings for 7-10 hours.
  3. Place vegetables in 2 hours before serving.

Things You Might Need

Spices: Bay Leaves, Garlic Powder, Oregano, Paprika, Red Pepper Flakes


Crockpot Liners

Veggie Knife

The Final Product