First: Find a large roast. I used a deer roast that was approximately 10 pounds.
Second: Get some potatoes. I used a 5 lb bag of potatoes, yukon gold. I cut off any bad spots and eyes
but left the skin on the potatoes.
Third: Get some carrots. I normally use whole carrots and just cut off the tops and tails, but I didn't
have any of those in the house so I used a 2 pound bag of baby carrots.
Now, since I use such a big roast and so many veggies, my roasts won't fit in a crock pot anymore. I love to do roasts in the crock pot, but not when I'm planning many meals from one. So I have a big roaster pan that goes in my oven. I place the roast in the center and spread the carrots and potatoes around it. Now here's the secret for deer. Get some italian salad dressing/marinade and pour a bunch of it on that deer roast. If I buy from the store I get the largest bottle and use it all! I also have a really good recipe for a homemade italian that I will post later. Cover the pan and place in the oven.
I put my roast in the oven at 7 in the morning and took it out at 1pm to eat lunch. A roast this size needs a goodly amount of time to cook. If it's not done you can take the veggies out and cut the roast up some to get it to finish cooking a bit faster. I did not remember to take pictures of the raw food or even the food in the pan but I did get pictures of it out on my table looking delicious!
The deer roast!
And the carrots!
The italian went really well with the vegetables as well. I loved the taste of it. Kids all loved it so will definitely be using it again. I sometimes use a wine marinade on my lamb to help with the taste if it's an old sheep. . . thinking this might work for buck deer as well, may have to try that sometime too. Enjoy!Pin It Now!