Venison Pot Roast

Venison Pot Roast




  • 3 lb venison roast
  • 1 onion quartered
  • 6 carrots cut into small chunks
  • ½ lb of potatoes cut into small chunks
  • 3 cups of Cabernet Sauvignon wine (one you would like to drink)
  • 3 cups of beef broth
  • 3 cups of water
  • ½ teaspoon of each salt and pepper
  • 1 teaspoon each of ground, Thyme, Rosemary, Oregano and Parsley


Spray inside of CanCooker with a non-stick cooking spray. Pour in all of the liquids and seasonings, mix well. Insert racks. Add the potatoes, carrots, onion and venison. Close lid and latch. Put on a medium/low cooking surface and once it starts steaming, cook for 90 minutes. Remove from heat source and let sit for a couple minutes, remove lid and with a long handled spoon remove all the food and racks. Stir in a mix of water and cornstarch* to thicken the gravy and now you are ready to serve!

* Cornstarch/water mix: 2 tablespoons of cornstarch with 2 tablespoons of water.

Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.

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