Venison Roast

 slightly modified from: http://www.stacymakescents.com/crock-pot-venison-roast

1 venison roast (fresh or frozen)
2 C. water, stock, or broth (venison, beef, chicken – whatever ya got!)
1 medium onion diced or 3 Tbsp dry onion
2 garlic cloves, diced or 2 tsp garlic powder
Salt and Pepper to taste
2-3 Tbsp butter
1 tsp paprika
1 tsp thyme
1 tsp rosemary
5-10 potatoes quartered
2 C. chopped carrots
Salt and pepper the roast and sear it. Place roast in crock pot and add water or stock.  Add butter by placing it on top of roast.  Add remaining spices and onion.
Potatoes and carrots may be added at this time if you’re headed out for the day or you can add them about three hours prior to serving time.
Cook on low 10 hours or high 6 hours.
  
*I made this for dinner the other night and we all loved it. I used 3 deer roasts (2 of which were on the small side) and I doubled all of the other ingredients. I used fresh thyme and rosemary from Erin's garden.  

Notes from original author:

Butter is a must: Unlike a beef roast there will probably be very little fat on your venison roast.  The butter gives your roast a wonderful flavor and helps keep it moist.
Onions:  They say adding the onion early in the roast helps to reduce the gameness of the venison. 
Another variation to spices: Replace thyme and rosemary with Old Bay.
Other Veggies:   I had some left over green beans from the day’s lunch so I added them right before we had dinner, long enough to heat them through. You could add canned tomatoes as well if you like.
Leftovers:  Prepare some noodles in additional stock or water and add the leftovers to make a soup for the next few days.
Other game meats: This roast also works well for elk, mule deer or moose meat.