Making a delicious dinner is easy with this crockpot Mississippi venison roast recipe. Just load the slow cooker and come home to a flavorful meal. Have mashed potatoes or rice ready, you aren’t going to want to waste a drop of the gravy!
You are just 6 ingredients away from dinner! This is a dump and cook recipe that is a perfect way to use up the deer that’s in your freezer.
If you don’t have deer, don’t despair. You can also make it with a beef roast or even a pork roast.
Even people who don’t think they like venison love this recipe. The acidity in the pickled peppers helps to tame any gamey flavor in the meat.
Of course, it is hard to go wrong with some ranch seasoning. It is the perfect compliment to the peppers.
The beef bouillon helps to round out the flavors in the gravy. It gives the savory background flavors that will make you enjoy every last drop.
Venison is lean, so the butter helps to add a little bit of richness to the mix. A lot of recipes for Mississippi roast use more, but we find that a half of a stick is just right.
You can stop there and only have 5 ingredients in the whole thing. However, we like to thicken up the gravy a bit at the end.
A little slurry of cornstarch at water gives it body and helps it stick to the rice, potatoes or pasta. You might as well enjoy all of that flavor!
My husband went nuts over this recipe. So much so that he tried to hide the leftovers in the back of the fridge the first time I made it. He wanted to make sure nobody beat him to them.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
That isn’t like him. So, you know how much he likes it.
LD and I are also big fans. We just know we aren’t going to get any leftovers when we have it! 😉
Carlee’s Tips and Tricks
You don’t have to add any extra liquid to the slow cooker. The juices from the pickled peppers and the roast will be plenty to make a nice gravy.
You can skip adding the cornstarch at the end if you want. We like the thicker gravy and it doesn’t take long to do.
This would also make a great filling for a sandwich. It’s a lot like Italian beef.
I don’t know about you, but I am getting hungry. Let’s make dinner.
Crockpot Mississippi Venison Roast
Ingredients
- 2-3 pound venison roast
- 1 1 oz. packet ranch dressing mix
- 1 Tablespoon beef bouillon powder
- ¼ cup butter
- 1 12 oz jar pickled pepperoncini slices
- 1 Tablespoon cornstarch
Instructions
- Place the 2-3 pound venison roast in the bottom of your crockpot insert.
- Sprinkle with 1 1 oz. packet ranch dressing mix and 1 Tablespoon beef bouillon powder.
- Cut ¼ cup butter into slices and distribute around the slow cooker. Pour in 1 12 oz jar pickled pepperoncini slices along with the liquid from the jar.
- Cover and cook on low heat for about 8 hours.
- Shred the meat with two forks. Then stir in a slurry of 1 Tablespoon cornstarch and a couple of Tablespoons of water. Turn the heat to high and cook, stirring occasionally until the gravy has thickened.
- Serve over rice, mashed potatoes, or noodles.
Video
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Check out my collection of venison and wild game recipes for more tasty inspiration.
Get social!
Recipes in your inbox
