Make-it-from-scratch Monday: Crock Pot Roast

This is a favorite in our house. I make a roast in the slow cooker probably twice a month during the colder months. But since you don't need the oven, you could definitely do this in the summer as well.

I'm using a venison roast, but you could use any lean beef roast, like an eye roast or shoulder London broil (round roast).

Ingredients:

2 lb. lean venison or beef roast (can be frozen)

1 medium onion, chopped

2-3 cloves garlic, sliced

about 7 juniper berries (optional)

1 tsp thyme

salt, fresh ground black pepper to taste

1 envelope brown gravy mix, prepared according to package directions

1 oz dry sherry

1) Chop the onion and garlic and place in the bottom of the slow cooker.

2) Season the roast with salt, pepper and thyme, and put in slow cooker. I put my roast in frozen, if yours is fresh, halve the cooking time.

3) Prepare the gravy mix in a saucepan on the stove. I use one envelope of Serv-a-gravy, with 2 cups of water. I usually use a little less water (1 3/4 c.) than the pkg indicates, because the roast will contribute more water while cooking. Once the gravy has thickened, add the juniper berries and sherry and heat through. The juniper berries may be hard to find in your supermarket- try a specialty store or bulk foods store- but they are worth seeking out. They are my "secret ingredient", and with the sherry really complement the flavor of the roast.

4) Pour the gravy over the meat.

5) Cook for 4-6 hours on high or 8 hours on low.

6) Slice and serve with gravy. I usually make herb-roasted redskin potatoes and a green vegetable, like broccoli.