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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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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! Ingredients:
4 pounds venison rump roast |
2 (12 fluid ounce) cans or bottles beer |
1 (16 ounce) jar pepperoncini |
Directions:
1. Remove all fat and gristle from venison; place in slow cooker. Pour in enough beer to cover roast. Cover with pepperoncinis.
2. Cover, and cook on low setting for 8 hours, or until meat is tender and falling apart.
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