Prep Time: 20 minutes | Cook Time: 8 hours
- 4 lb venison roast
- 1 large onion, sliced
- 4 cloves garlic, crushed
- 1 1/2 lb fresh mushrooms, sliced
- 8 oz tomato sauce
- 1 cup beef or mushroom broth
- 1/2 cup dry red wine
- 2 bay leaves
- 1 sprig fresh thyme (or 1 tsp dried)
- 1 tsp chili powder
Pat the roast dry then lightly coat with salt and pepper. Brown the roast on all sides on a hot stove, then transfer to the slow cooker.
Add the rest of the ingredients to the slow cooker, then cover and cook until the meat is tender, about 6 to 8 hours on low.
If you'd like the sauce a bit thicker, combine 2 tbs cornstarch and 2 tbs water. Stir that into the slow cooker, and let cook uncovered for about 5 minutes.