Ever since I tried butternut squash, I am slightly obsessed with it. I can’t seem to try it in enough ways or seem to get quite enough to satisfy my appetite for it! Probably my new most favorite vegetable, I am constantly looking for new recipes to incorporate it into.
This recipe happened a bit on accident, which sometimes in the cooking world, can be your greatest success. Genius seems to strike at the oddest times, with the most unpredictable of circumstances, and with the most unsuspecting items.
The gamey flavor of venison suits nicely with the extra celery and the unique flavor of butternut squash. I could see this recipe also doing nicely with the addition of parsnips, but I did not have them at the time.
- 2 lbs venison pot roast
- 6 carrots, cut into 3rds or 4ths
- 2 cups sliced celery, including leaves
- 1 large butternut squash, cut into chunks
- 4 onions, quartered
- 1 cup flour
- Italian seasoning
- Garlic salt
- Onion salt
- Black pepper
- Steak Seasoning
Coat roast with steak seasoning, and sear in a frying pan, making sure every part of the roast is seared. Toss chopped vegetables in bowl with the cup of flour, garlic salt, onion salt, and Italian seasoning. Place the roast, and vegetables in a Crockpot slow-cooker. Cook on high for 4-6 hours or on low for 6-8 hours.