Slow Cooker Pot Roast

Hi! Welcome back! I’ve been in the kitchen a lot recently creating and shooting recipes so I’m excited to keep sharing recipes with you guys! I’ve really been enjoying the feedback that I’ve been getting from you guys on Facebook and Instagram regarding the recipes/food that I’ve been sharing. I really do enjoy sharing food and nutrition with you guys so I don’t see it stopping any time soon. Let me know if there are any future recipes that you would like to see.

Alright, let’s get to the recipe!

Here are most of the ingredients minus the carrots, celery, and onion. I have really been loving Kettle & Fire Beef Broth lately. I have made my own bone broth but I have yet to make my own beef broth. Until I make my own, I will keep using the Kettle and Fire broth because the ingredients are simple. This isn’t sponsored, I just enjoy sharing things that I actually use and like!

Kendall typically goes hunting every year so I always make my pot roast with venison or elk meat. I really like the taste of venison and elk but I know it’s not everyone’s favorite. Feel free to use whatever meat you prefer for this recipe.


  • 1-2 pounds of venison roast (or roast of your choice)
  • 7-8 Yukon gold or red potatoes
  • 6-7 carrots
  • 1 large onion, cut into 1/2-inch pieces
  • 4 cloves of garlic, minced
  • 2 cups of beef broth
  • 28 oz can fire-roasted tomatoes (you can do one can if you’d prefer)
  • 2 TB Worcestershire Sauce


  • 1 tsp sea salt
  • 1 tsp  garlic powder
  • 1 tsp onion powder
  • 1 tsp  dried rosemary
  • 1 tsp  dried thyme
  • 1/2 tsp parsley
  • 1/2 tsp black pepper


  1. Begin by spraying your Crock-pot down with olive oil or avocado oil (this makes for easy cleanup). Add 2 cups of beef broth, garlic, and onion to the bottom of your Crock-Pot. Then, place your venison on top of the onion bed.
  2. Put half of the seasonings on top of the roast. Put the carrots and potatoes on top of the venison, sprinkle the other half of the seasonings on the carrots, and potatoes. Add the diced tomatoes.
  3. Cover and cook on high for six hours.
  4. Once the meat is done, take it out, shred it, and mix everything together. Enjoy!

That’s it for today! You’ll have to let me know if you guys like it.