Arrange the slices of onion on the bottom of your slow cooker.
Melt the ghee in a large skillet then add the venison roast (or use a cooking oil). Season the roast well with the salt and pepper and sear all sides over a medium-high heat until nice and brown and no red remains (on the sides either). It’ll take about 3 minutes on each side.
Lay the roast on top of the onions in your slow cooker. Add the beef stock, red wine vinegar and Worcestershire sauce – it should only come up to about ¾ of the way up the roast.
Spread the tomato paste over the roast then sprinkle ¾ of the thyme and oregano over the roast.
Add the potatoes and carrots on top of the roast and sprinkle with the remaining oregano, thyme and garlic, and season with salt and pepper.
Cook on low for 9-10 hours or until the roast and vegetables are tender.
Remove the carrots and potatoes and cut them into desired shape.
Remove the roast and shred.
Take the gravy that’s left in the slow cooker and add to a sauce pan, along with the cornstarch. Heat, stirring continuously until the gravy starts to bubble. Add additional salt and pepper to taste.
Add the meat, carrots and potatoes back to the slow cooker and pour the gravy back.
Keep on warm / serve immediately.
Notes
How to store:If you just so happened to have any leftovers, store them in an airtight container. It will keep up to 3 days in the refrigerator. Or in the freezer for 3-4 months.Can I use a different kind of liquid:Yes. Some people use an onion soup mix base, venison stock, or bouillon cubes with water.Do the vegetables have to be put on top?For the best results, yes. Putting them on top will prevent them from being overcooked and mushy.