The Best Slow Cooker Venison Stew

• 2 Tablespoons Olive Oil
• 1-1/2 pound Venison Roast Or Steak
• 5 pinches House Seasoning Or A Mix Of Garlic Powder, Pepper, And Salt (see Note)
• 4 Potatoes, Cubed
• 4 Carrots, Sliced In Rounds
• 2 stalks Celery Sliced About The Same Size As The Potatoes
• 1 Onion, Diced
• 4 cloves Garlic, Minced
• 15 ounces, weight Canned Diced Tomatoes
• 1/4 cups Butter
• 2 teaspoons Creole Seasoning
• 2 Bay Leaves
• 1 teaspoon Seasoned Salt
• 1 pinch Freshly Ground Black Pepper, To Taste

1. 1. Heat olive oil in a large skillet over medium high heat. Add the roast and brown both sides. Sprinkle meat with house seasoning while browning.
2. 2. Combine all the ingredients in a large slow cooker. Then add enough water so the ingredients are almost covered.
3. 3. Cover slow cooker. Cook on low for 8-10 hours. Take out any large chunks of meat and shred/chop before returning to the stew. Remove bay leaves before serving.
4. Note for my house seasoning, combine 1/4 cup salt, 1 tablespoon black pepper and 1 tablespoon garlic powder. Stir the ingredients together and store in a shaker or another airtight container.

olive oil, mix of garlic, potatoes, carrots, stalks celery, onion, garlic, tomatoes, ubc, creole seasoning, bay leaves, salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/soups/the-best-slow-cooker-venison-stew/ (may not work)