Venison Pot Roast

This may also be done with other dark meat roasts such as beef, duck, goose


Ingredients:
-12 oz beef broth
-Italian seasoning
-Garlic powder
-Thyme
-Rosemary-broken up
-Pepper
-Red pepper flakes
-Salt
-Potatoes- quartered
-Celery- large dice
-Onion- large dice
-Carrots- diagnal dice
-Olive oil


Directions:
Take roast and cover all sides with spices. I prefer more flavor with venison, so I tend to cover it liberally with spices. The amount of red pepper flakes may be reduced if you do not prefer to have it spicy. Heat heavy pan to medium heat and add a tablespoon of olive oil. Sear all sides of the roast. Each side will sear quickly and you may need to use tongs to hold up the roast to sear the sides. At this point the roast may be finished to your desired doneness in the oven at 350 degrees or you can tranfer the roast to a crockpot. After transfering to crockpot, saute onion, carrots, celery for a minutes or two before tranfering into crockpot with roast. Take potatoes and toss in a bowl with pepper, italian seasoning, garlic powder, and salt. Place can of broth in crockpot and then place coated potatoes in crockpot. Place cover on crockpot and forget about it till dinner. On High It might take about 4 hours, while on low maybe more depending on the desired doneness.