Slow Cooker Venison Stew

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• 3 lbs venison roast (cut into cubes)
  Ingredient note

  Source: 3 lbs. venison roast (cut into cubes)
• 1 tsp salt
  Ingredient note

  Source: 1 tsp. salt
• ½ tsp black pepper
  Ingredient note

  Source: ½ tsp. black pepper
• ½ cup all purpose flour
  Ingredient note

  Source: ½ cup all purpose flour
• 3 Tbsp vegetable oil
  Ingredient note

  Source: 3 Tbsp. vegetable oil
• 1 each yellow onion (diced)
  Ingredient note

  Source: 1 yellow onion (diced)
• 2 each celery sticks (diced)
  Ingredient note

  Source: 2 celery sticks (diced)
• 2 lb gold potatoes (cut into 2” Pieces)
  Ingredient note

  Source: 2 lb gold potatoes (cut into 2” Pieces)
• 1 lb baby carrots
  Ingredient note

  Source: 1 lb baby carrots
• 4 cloves Garlic (minced)
  Ingredient note

  Source: 4 cloves Garlic (minced)
• 1 tsp dried thyme
  Ingredient note

  Source: 1 tsp. dried thyme
• 2 tsp SeasonAll (seasoned salt)
  Ingredient note

  Source: 2 tsp. SeasonAll (seasoned salt)
• 1 Tbsp Worcestershire sauce
  Ingredient note

  Source: 1 Tbsp. Worcestershire sauce
• 2 Tbsp tomato paste
  Ingredient note

  Source: 2 Tbsp. tomato paste
• 8 cups beef broth
  Ingredient note

  Source: 8 cups beef broth

1. Add the cubed venison roast to a large bowl and mix with the flour, salt and pepper. Coat the venison well.
2. In a large skillet add the vegetable oil and heat over medium-high heat.
3. Add the venison roast cubes to the skillet and brown on all sides.
4. Add the browned venison to the slow cooker, along with the diced onion, celery, carrots, potatoes, garlic, thyme, seasoning, Worcestershire sauce and tomato paste. Pour over the beef broth and cover.
5. Cook on low for 8 hours.
6. Serve and enjoy!