This is how I used a 4 pound venison roast for four meals for our family. (If the Mexican theme gets old, you can freeze the leftover cooked roast and pull it out for another week.) It worked great for us because the roast was free from my cousin and we don't eat much meat around here, so this was plenty to use (nothing was overly meaty) in several different ways. The roast turns out very tender and moist when cooked in the crockpot with liquid and the meat is nicely flavored to use in other dishes.
1) Venison Crockpot Roast: salt and pepper roast and then brown roast on the stovetop. Put into crockpot. Add sliced onions and 1 jar of salsa (I used salsa verde and medium salsa). Cook on low all day or on high for 4-6 hours, until tender. Served this over steamed rice.
2) Venison Quesadillas: use leftover shredded roast with sliced peppers and cheese (and other yummy fillings like cilantro and mushrooms and leftover rice) in grilled quesadillas.
3) Venison Chili: Add leftover shredded (you may need to chop smaller) roast to a large pot of beans (I had pinto and black beans) and sauteed onions. Add one can of diced tomatoes (I used tomatoes with jalepenos) and seasonings (cumin, chili powder, salt and pepper). Shred one raw carrot into the chili. Other options are cilantro, corn, peppers, celery. . . This works well in the crockpot, too. We like to top ours with cheese or sour cream (if we have it).
4) Vension Mexican Pizza: It may sound like a stretch, but it worked for us. We used the end of the venison on pizzas with cheddar cheese, peppers, onions, and mushrooms. No leftovers that night!