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Dinner plate filled with green beans and smashed potatoes topped with venison roast in gravy with peppers, ready to eat.

Crockpot Mississippi Venison Roast

Turn a venison roast into a delicious dinner. The roast gets tender and delicious after slow cooking in a mix of pickled peppers and seasonings. When you are ready to eat, just shred the meat and thicken up the gravy. It is great served over mashed potatoes, rice, noodles, or even as a sandwich.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Servings: 8 Servings
Author: Carlee

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.

Nutrition

Serving: 1Serving | Calories: 192kcal | Carbohydrates: 1g | Protein: 26g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 275mg | Potassium: 365mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 178IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 4mg
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