This simple roast is out of this world, tender and spicy! This will warm you on a cold night. Use 2 jars of pepperoncini if you like it really spicy!
Original recipe makes 8 servings
Ingredients
4 pounds venison rump roast
2 (12 fluid ounce) cans or bottles beer
1 (16 ounce) jar pepperoncini
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PREP
15 mins
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COOK
8 hrs
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READY IN
8 hrs 15 mins
Directions
- Remove all fat and gristle from venison; place in slow cooker. Pour in enough beer to cover roast. Cover with pepperoncinis.
- Cover, and cook on low setting for 8 hours, or until meat is tender and falling apart.
Nutrition
Calories: 322 kcal
Carbohydrates: 5 g
Cholesterol: 193 mg
Fat: 5.8 g
Fiber: 0.5 g
Protein: 53 g
Sodium: 1301 mg