A very generous friend of mine brought me some of his venison ~ ground, steaks, and a roast. I used the beautiful roast in this recipe; however, beef can be easily substituted.
- 3-4 pound venison roast (or beef roast)
- 2 tablespoons ghee, bacon grease, or oil or choice
- 2 carrots, peeled and diced
- 2 stalks of celery, chopped into crescents
- 1 sweet onion, diced
- 1 turnip, peeled and diced
- 2 tablespoons fresh thyme leaves (and extra for optional garnish)
- 1 tablespoon Worcestershire sauce
- sea salt and ground pepper, to taste
- 3 cups beef broth (or broth of choice)
- 28-ounce can of crushed tomatoes
- Place the roast in a slow cooker. Cover with water. Cook on the lowest setting overnight.
- In the morning, cut the roast into 1/2-inch cubes.
- In a Dutch oven or heavy-bottomed pot, heat the ghee, carrots, celery, onion, and turnip over medium heat until onions are tender. Add the cubed meat. Cook for an additional 3 minutes. Add thyme, Worcestershire sauce, salt, pepper, broth, and crushed tomatoes. Stir.
- Bring to boil. Reduce heat to a simmer. Cover and simmer for 1 hour. Serve. Garnish with additional thyme leaves, if desired.