2 lb venison roast, cut into 3 or 4 pieces
3 slices thick cut bacon, chopped (4 regular)
1 lrg onion cut into wedges
3 lrg carrots cut into chunks
2 C + 1/2 C dry red wine (Pinot Noir, Merlot, etc.)
2-3 cloves garlic, roughly chopped
1 tsp herbs de Provence
1 bay leaf
2 Tbsp butter, diced
~2 tsp flour
salt and pepper
Liberally salt and pepper meat. Dust with flour. Sear in a little oil over med-high heat.
Place seared meat, bacon, vegetables, herbs, garlic, and 2 C wine in slow cooker*. Cook on low for 8 hours. (High for ~4 hr).
Add butter, 1/2 C red wine, and ~1 tsp flour to slow cooker. Stir to melt butter and break up lumps of flour. Cook on low another 1 1/2-2 hours. (High ~45 min-1 hr.)
*You can add potatoes at the beginning of cooking and mushrooms when you add the butter if you would like. I served it over mashed cauliflower so I didn't feel the need to add any starch to the pot, and my husband doesn't like mushrooms. =(