DIY: Slow-cook A Keto Mississippi Venison Roast

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It’s cold down in Texas and deer season is over. That means its about time to slow-cook a roast from this year’s buck. This is a take on the Mississippi Pot Roast. Its missing the peppercinis (which you can easily add back) and its low-carb. The perfect meal over some potatoes or cauliflower rice on a cold day.

Materials Needed

• Venison Sirloin (ball roast/football roast)
• Buttermilk Ranch Mix – 1 Pack
• Au Jus Mix – 1/3 Pack
• Kerrygold Grassfed Butter – 2 TBSP
• Crockpot

Step 1: Trim The Silverskin from the Roast

Using a boning knife, trim all the silverskin from the sirloin roast.

Step 2: Add the Roast and Ranch Mix to the Crockpot

Place the entire roast in the crockpot and sprinkle with the entire package of ranch mix.

Step 3: Add the Au Jus Mix

Add 1/3 of the Aus Jus package.

Step 4: Add the Butter

Add 2 TBSP of butter (or a whole stick if you don’t mind the fat).

Step 5: Cook On Low

Cook the roast on low for 8-10hours until it can easily be shredded with two forks. Shred it to let it soak in the broth.

Serve

If you are eating Keto, serve over cauliflower rice, otherwise, mashed potatoes!