deer pot roast slow cooker recipe

Written ByJenny Smyth Posted on
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The Best deer pot roast slow cooker recipe

I’m so excited to share with you my favorite deer pot roast slow cooker recipe. This hearty, comforting dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too.

The rich flavor of the deer meat, slow-cooked in a tangy broth with tender vegetables, is simply divine. My family loves it when I serve it with mashed potatoes or over egg noodles, but it’s also delicious on its own or paired with some crusty bread for a satisfying meal.

What I love most about this recipe is how easy it is to prepare – just brown the deer meat in a pan, throw all the ingredients into the slow cooker, and let it cook all day while you’re busy with other things. When I come home from work or school, the house smells amazing and everyone’s excited to dig in.

We’ve even had this dish for special occasions like holidays and family gatherings because it’s just that good! Not only does this recipe taste incredible, but it’s also a great way to get more protein and nutrients into your diet.

Deer meat is packed with iron and other essential vitamins and minerals that are perfect for keeping you healthy and energized throughout the day.

Slow Cooker Deer Pot Roast

4.8 from 1887 votes

A tender and flavorful venison pot roast cooked low and slow in a rich gravy. This hearty dish is perfect for a comforting dinner with minimal effort.

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

🥘Ingredients

For the Roast

3 pounds deer roast (venison shoulder or rump)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup all-purpose flour

For the Gravy and Vegetables

1 large onion, sliced
4 carrots, peeled and cut into 2-inch chunks
3 celery stalks, cut into 2-inch chunks
4 cloves garlic, minced
2 cups beef broth
1 cup dry red wine (or additional broth)
2 tablespoons tomato paste
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary

👨‍🍳Directions

1Pat the deer roast dry with paper towels.
2Season generously with salt and pepper, then dredge in flour, shaking off any excess.
3Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4Sear the roast in the hot oil for 3 to 4 minutes per side until deeply browned, creating a crust.
5Transfer the browned roast to the slow cooker and set aside.
6Reduce the skillet heat to medium.
7Add the sliced onion, carrots, and celery, and cook for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
8Stir in the minced garlic and cook for 1 minute until fragrant.
9Pour the beef broth and red wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
10Stir in the tomato paste, bay leaves, thyme, and rosemary, and bring the mixture to a simmer.
11Pour the vegetable and broth mixture over the roast in the slow cooker.
12Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the meat is fork-tender and shreds easily.
13Carefully remove the roast and vegetables to a platter and tent with foil.
14Discard the bay leaves.
15For a thicker gravy, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir into the slow cooker liquid.
16Cook on high for 15 minutes until the gravy thickens.
17Slice or shred the roast and serve with the vegetables and gravy.
18Taste and adjust seasoning with additional salt and pepper if needed.

🔧Equipment

Large skillet
Slow cooker (6-quart or larger)
Tongs
Cutting board
Chef’s knife
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 120mg🧂Sodium: 720mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 45g

📝Notes

For best results, use a lean deer roast and do not skip the searing step as it adds deep flavor. If you prefer a milder game taste, soak the roast in buttermilk overnight in the refrigerator before cooking, then rinse and pat dry.

Watch Video Of How Slow Cooker Deer Pot Roast Works

This deer pot roast slow cooker recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special holiday feast with family and friends. One of my favorite things about this recipe is how easy it is to store leftovers – simply let it cool completely before refrigerating or freezing for up to three months.

Reheat by steaming until hot through or by sautéing with some butter until warmed up again. When serving ideas are needed, try pairing with mashed potatoes or egg noodles as mentioned earlier; we also love serving over rice or cauliflower mash for added nutrition.

❓ Frequently Asked Questions About Slow Cooker Deer Pot Roast

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

For this recipe, you’ll want to use either venison steaks or roasts. If you can get your hands on steaks, those work great too – just cut them into smaller pieces before browning them in the pan.

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