Smoked Venison Pot Roast with Cherry–KC Winter Gravy

🦌 Best Cut

• Venison shoulder, chuck, or neck roast (3–4 lbs)
  (These cuts shine with low & slow moisture)

🥩 Ingredients

• 3–4 lb venison roast
• 2 tbsp Three Little Pigs BBQ Texas Beef Rub
• 1 tbsp Touch of Cherry Rub
• 2 tbsp olive oil or beef tallow
• 1 large onion, sliced
• 4 carrots, chunked
• 3 ribs celery, chopped
• 4 cloves garlic, smashed
• 2 cups beef or venison stock
• ½ cup KC Sweet BBQ Sauce
• 1 tbsp Worcestershire sauce
• Fresh cracked black pepper
• Optional: sprig of rosemary or thyme (winter vibes)

🔥 Directions

1. Season Like a Champion
   Coat venison generously with Texas Beef and Touch of Cherry rubs. Let it rest 30–45 minutes.
2. Smoke for Depth
   Smoke at 225–250°F for 90–120 minutes — just enough to build color and smoke, not cook through.
3. Build the Braise
   In a Dutch oven, add onion, carrots, celery, garlic, stock, KC Sweet, Puff-n-Huff, Worcestershire, and herbs.
4. Low & Slow Winter Magic
   Place smoked venison into the liquid. Cover and cook at 300°F (oven or smoker) for 3–4 hours, until fork-tender.
5. Make the Gravy
   Remove roast. Mash or blend the vegetables into the liquid for a rich, smoky winter gravy. Adjust seasoning.
6. Serve & Snow In
   Slice or shred venison. Spoon that Cherry–KC gravy over the top.

❄️ Snow-Day Sides (Highly Recommended)

• Garlic mashed potatoes
• Buttered egg noodles
• Smoked root vegetables
• Crusty bread or biscuits (mandatory for gravy)

🔥 Pro Venison Tips

• Don’t rush it — venison needs time + moisture
• Touch of Cherry adds warmth without sweetness
• This dish is even better next day (storm leftovers win)

Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Rubs & Sauces