Shredded deer roast sandwiches are a fan favorite around our house. Our 3year old son will frequently request a "deer meat sandwich, please" for lunch. This recipe is very kid-friendly and easy - just throw it together in the slow-cooker!
We usually make this recipe with a deer roast, but this past week we made it using an elk roast. It was delicious. The elk meat was even more tender and juicy than the deer - so we give high recommendations to use this recipe with either deer or elk - whichever you have on hand or prefer!
1 cup water
1 Onion Soup Packet
2.5-3 cups Ketchup (depending on roast size)
2.5-3 cups BBQ sauce (depending on roast size)
for serving: bun/bread or over mashed potatoes
Thaw roast. Boil the roast (with a dash of salt) for 10 minutes. Add 1 cup of water to slow-cooker and then place boiled roast in slow-cooker. Sprinkle 1 packet of onion soup over roast. Add ketchup & BBQ sauce over roast. (*We never measure the actual amount of sauces we use for the roast. Our rule of thumb is that the roast should be covered with each sauce. So, cover with ketchup, then cover the ketchup with BBQ sauce). Set to Low-Med for 6-8 hours. Shred deer meat with two forks and let set for a few minutes. Serve on bun or over mashed potatoes.
We eat ours for dinner and then leave the leftovers on LOW overnight to enjoy it again for lunch the next day. Last week, I served it up to the kids with chips and yogurt for lunch and they devoured it.