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