DIY: Slow-cook A Keto Mississippi Venison Roast

Warning: Handling raw game meat requires proper sanitation to avoid cross-contamination. Ensure your venison is processed and stored correctly before cooking. This post is to give insight into my personal cooking methods, but always follow standard food safety guidelines.

With the cold weather moving into Texas, I’ve been in the mood for a good roast. One of the easiest and most flavorful ways to prepare venison is a Mississippi Pot Roast. This Keto-style version uses a top sirloin—the "football-shaped" muscle from the hindquarter. It’s a set-it-and-forget-it meal that the whole family will enjoy.

Materials Needed

• Crock Pot / Slow Cooker

• 2 to 2.5 lb Venison Top Sirloin Roast

• 1 Packet Dry Ranch Seasoning

• Au Jus Gravy Mix

• Grass-fed Irish Butter (like Kerrygold)

• Boning Knife

• Cauliflower Rice (for Keto) or Mashed Potatoes (for the kids)

Step 1: Prep the Roast

Thaw your roast completely. Because venison releases water as it thaws, pat the meat dry with paper towels. The top sirloin has a lot of silver skin that won't render out during cooking, so use a sharp boning knife to trim it off until the roast is clean. [00:23]

Step 2: Seasoning for Flavor

Place your trimmed roast into the crock pot.

• Ranch: Sprinkle one full packet of dry ranch seasoning over the entire roast. [01:10]

• Au Jus: Add about a third of an Au Jus mix packet. This adds depth to the flavor while keeping the carb count low for the Keto version. [01:46]

Step 3: Add the Fat

Venison is incredibly lean, so adding fat is essential. Place about two tablespoons of grass-fed Irish butter right on top of the seasoned roast. This creates a rich, buttery sauce without overdoing the fats. [02:04]

Step 4: The Slow Cook

Put the lid on and set the crock pot to Low. For a roast of this size, cook for about 8 to 10 hours. The meat will release its own juices, mixing with the butter and seasonings to create a rich broth. [02:29]

Step 5: Shred and Serve

After 8 to 10 hours, the roast should be tender enough to shred easily with two forks. Mix the shredded meat back into the buttery broth to ensure every bite is moist. [02:56]

Wrapping Up

I usually skip the pepperoncinis to keep it kid-friendly, but feel free to toss a few in if you want that traditional kick. For the kids, serve this over mashed potatoes with plenty of juice [03:26]. For the Keto version, it’s excellent over a bed of cauliflower rice. It’s a simple, warm meal that makes great use of your harvest. Hope it helps y'all!