Hunter's Roast INGREDIENTS 4 pounds venison rump roast 2 (12 fluid ounce) cans or bottles beer 1 (16 ounce) jar pepperoncini DIRECTIONS Remove all fat and gristle from venison; place in slow cooker. Pour in enough beer to cover roast. Cover with pepperoncinis. Cover, and cook on low setting for 8 hours, or until meat is tender and falling apart. Remember that what you believe will depend very much on what you are. Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page