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Remove your roast from the packaging and dry thoroughly with a paper towel to remove any liquid or old blood. Then, sprinkle 1/2 teaspoon of the salt all over the meat.
Heat the oil/fat in a large skillet over medium-medium high heat and sear the roast on all sides until brown. If you go to flip the meat and it’s sticking to the pan, it’s not ready to be flipped. When a sear forms, it will release from the skillet.
Once seared all over, remove the roast from the skillet and place it in the bottom of a slow cooker.
Pour in the stock or add frozen stock to the bottom of the slow cooker. Then, add the tomato paste, balsamic vinegar, Worchestershire sauce, thyme, parsley, pepper, half of the garlic and 1/2 teaspoon of the salt. Rub that all over the meat the best you can.
Then, add the onions, carrots and potatoes on top. Sprinkle on the remaining salt and garlic.
When you’re ready to serve, remove the meat and shred it on a board. Toss the veggies in the juice and move them to a platter to add with the pulled venison roast. You can halve the potatoes if you like.
If you want gravy, mix the cornstarch (or tapioca or arrowroot powder) with a bit of the strained pot drippings to make a slurry. Then, add the rest of the drippings and the slurry to a small saucepan and reduce over medium-low heat for 10 minutes.
Serve & ENJOY!