slow cooker venison roast recipe

Written ByJenny Smyth Posted on
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The Best slow cooker venison roast recipe

I’ve been making this slow cooker venison roast recipe for years, and it’s a staple in our household. It’s a hearty and comforting dish that’s perfect for a chilly fall or winter evening.

The venison is tender and flavorful, and the slow cooker does all the work for you, making it a great option for busy weeknights or special occasions. My family loves it when I serve it with mashed potatoes or egg noodles, and the kids always ask for seconds.

I’ve also found that this recipe is a great way to get my family to eat more protein-rich foods like venison, which is lower in fat and higher in iron than beef or pork. Plus, the slow cooker makes it easy to cook the venison to perfection without drying it out.

I’ve experimented with different seasonings and spices over the years, but this recipe remains one of my favorites because of its simplicity and depth of flavor. The combination of the rich venison, the tangy tomato sauce, and the savory herbs is a winner every time.

Whether I’m cooking for my family or hosting a large gathering, this slow cooker venison roast recipe is always a crowd-pleaser.

Slow Cooker Venison Roast

4.6 from 703 votes

A tender and flavorful venison roast cooked low and slow in a rich gravy. This recipe transforms lean venison into a succulent meal that falls apart with a fork.

Prep Time20 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Roast

3-4 lb venison roast (shoulder or rump)
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried rosemary
1 tsp dried thyme

For the Gravy

2 cups beef broth (low sodium)
1 cup dry red wine (such as Merlot)
3 tbsp tomato paste
2 tbsp Worcestershire sauce
1 large onion, sliced
4 cloves garlic, minced
3 carrots, cut into chunks
3 celery stalks, cut into chunks
2 bay leaves
2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

👨‍🍳Directions

1Pat the venison roast dry with paper towels.
2Season evenly on all sides with salt, black pepper, garlic powder, onion powder, rosemary, and thyme.
3Heat olive oil in a large skillet over medium-high heat until shimmering.
4Sear the roast for 3-4 minutes per side until a deep brown crust forms.
5Transfer the roast to the slow cooker.
6In the same skillet, reduce heat to medium and add the sliced onion.
7Cook for 3-4 minutes, stirring occasionally, until the onion softens and begins to brown.
8Add the minced garlic and cook for 30 seconds until fragrant.
9Pour in the red wine and scrape up any browned bits from the bottom of the pan.
10Let the wine simmer for 2 minutes to reduce slightly.
11Transfer the onion-wine mixture to the slow cooker around the roast.
12Add the beef broth, tomato paste, Worcestershire sauce, carrots, celery, and bay leaves.
13Stir gently to combine the liquids.
14Cover the slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours, until the venison is fork-tender and shreds easily.
15Carefully remove the roast and vegetables from the slow cooker using tongs.
16Place them on a cutting board and tent loosely with foil.
17Discard the bay leaves.
18Pour the remaining liquid into a saucepan and bring to a simmer over medium heat.
19Whisk in the cornstarch slurry and cook for 2-3 minutes, stirring constantly, until the gravy thickens and coats the back of a spoon.
20Slice or shred the venison roast against the grain.
21Serve the meat and vegetables with the thickened gravy spooned over the top.
22The roast should be moist and tender, with a rich, savory flavor from the slow cooking process.

🔧Equipment

Slow cooker (6 quart or larger)
Large skillet
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons
Small bowl for cornstarch slurry

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 120mg🧂Sodium: 720mg🌾Total Carbs: 14g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 48g

📝Notes

Tips: For the best flavor, sear the roast thoroughly before slow cooking. If you prefer a thicker gravy, increase the cornstarch slurry to 3 tablespoons cornstarch and 3 tablespoons water. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Slow Cooker Venison Roast Works

This slow cooker venison roast recipe is perfect for any occasion – whether you’re hosting a large gathering or just want a comforting meal after a long day.

The slow cooker does all the work for you, so you can focus on other things while it cooks your meal to perfection.

One of my favorite things about this recipe is how well it reheats – simply place any leftovers in the microwave or on the stovetop over low heat until warmed through.

❓ Frequently Asked Questions About Slow Cooker Venison Roast

Q: What type of venison should I use for this recipe?

A: You can use either white-tailed deer or mule deer for this recipe. White-tailed deer tends to be leaner and milder in flavor, while mule deer has a slightly stronger flavor and may be fattier. If you’re unsure which type to use, white-tailed deer is generally considered a safer bet.

Q: Can I substitute beef or pork for the venison?

A: While you can substitute beef or pork for the venison, keep in mind that the flavor and texture will be quite different. Beef will be heartier and more robust, while pork will be fattier and more tender. If you do choose to substitute, reduce the cooking time accordingly as beef and pork cook more quickly than venison.

Q: How do I ensure that my venison stays moist during cooking?

A: To prevent your venison from drying out during cooking, make sure to pat it dry with paper towels before adding any seasonings or sauces. This will help remove excess moisture from the surface of the meat.

Q: Can I make this recipe in advance?

A: Yes, you can prepare this recipe up to 24 hours in advance by assembling all of the ingredients and storing them in an airtight container in the refrigerator until ready to cook.

Q: How do I store leftovers from this recipe?

A: Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months.

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