Easy Pot Roast contributed by Randy Rowley


1 2 -3 pound boned and trimmed venison or pork shoulder roast

1 package frozen stew vegetables (large chunks)

Fresh mushrooms

1 tablespoon chopped fresh parsley

1/2 cup water

Salt and pepper to taste.

Frozen vegetables can be substitutes with fresh.  Use some potatoes, carrots, onions, celery, etc. and a tomato.  1/2 tablespoon dried parsley can be substituted for fresh parsley if you don’t have this ingredient on hand.

Salt and pepper the roast and place it in bottom of a 2 or 3 Qt. crock pot.  Add the stew vegetables, then fill the crock pot to the top with fresh mushrooms.  Add the parsley and water.  Cover the crock pot and turn the heat to low.  Cook for 8 to 10 hours.  Serve with rice, a green salad and hot French bread.  Note: This recipe makes an easy stew instead of a roast by merely substituting 2 pounds of venison stew meat for the small roast and adding 1/2 cup of water.

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