crock pot venison roast recipe

Written ByJenny Smyth Posted on
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The Best crock pot venison roast recipe

I’ve been cooking with venison for years, and this crock pot venison roast recipe is one of my favorites. It’s a hearty, comforting dish that’s perfect for a chilly fall or winter evening.

My family loves it when I serve it with mashed potatoes and steamed vegetables, and it’s also a great option for a weeknight dinner when I’m short on time. The key to this recipe is the slow cooking process in the crock pot, which breaks down the connective tissue in the venison and makes it tender and flavorful.

This technique is often used in traditional American cuisine, particularly in the Midwest where hunting is a popular pastime. When I cook the venison with some onions, carrots, and celery, it creates a rich, savory broth that’s full of depth and flavor.

My kids always ask for seconds when I serve this dish, and it’s become a staple in our household during the colder months. The best part about this recipe is that it’s incredibly easy to make – just throw all the ingredients into the crock pot in the morning and come home to a delicious meal ready to go.

I’ve served this recipe at family gatherings and potlucks, and everyone always raves about how good it tastes. The health benefits of this recipe are numerous – venison is a lean protein source, and the slow cooking process makes it tender without adding excess fat.

Plus, the vegetables add fiber and nutrients to make this dish a well-rounded meal option.

Crock Pot Venison Roast

Crock Pot Venison Roast

4.6 from 795 votes

A tender and flavorful venison roast cooked low and slow in a slow cooker with aromatic vegetables and a rich gravy. This recipe transforms lean venison into a moist and savory meal perfect for a hearty dinner.

Prep Time20 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 20 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Roast

3 to 4 pound venison roast
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

For the Vegetables and Gravy

1 large onion, sliced
3 carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
4 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 bay leaves
2 sprigs fresh thyme
2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

👨‍🍳Directions

1Pat the venison roast dry with paper towels.
2Season all sides evenly with salt, black pepper, garlic powder, and onion powder.
3Heat olive oil in a large skillet over medium-high heat until shimmering.
4Sear the venison roast for 3 to 4 minutes per side until a deep brown crust forms, then transfer the roast to the slow cooker.
5In the same skillet, add the sliced onion, carrot chunks, and celery chunks.
6Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften and brown slightly.
7Add the minced garlic to the skillet and cook for 1 minute until fragrant.
8Stir in the beef broth, Worcestershire sauce, and tomato paste, scraping up any browned bits from the bottom of the pan.
9Pour the vegetable and broth mixture over the venison roast in the slow cooker.
10Add the bay leaves and fresh thyme sprigs, then cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the roast is fork-tender and shreds easily.
11Carefully remove the venison roast from the slow cooker and set it on a cutting board, tenting loosely with foil.
12Discard the bay leaves and thyme sprigs, then skim any excess fat from the cooking liquid.
13Turn the slow cooker to high and whisk in the cornstarch slurry.
14Cook for 5 to 10 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
15Slice or shred the venison and serve with the vegetables and gravy.

🔧Equipment

Slow cooker (6-quart or larger)
Large skillet
Tongs
Measuring spoons
Cutting board
Knife
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 140mg🧂Sodium: 720mg🌾Total Carbs: 12g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 52g

📝Notes

For best results, sear the roast thoroughly to enhance flavor. If the venison is very lean, add 2 tablespoons of butter to the slow cooker for extra moisture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Crock Pot Venison Roast Works

This crock pot venison roast recipe is one I come back to again and again because it is so reliable and easy. The meat comes out tender and full of flavor every time, and it fits right into a busy family schedule.

I love that I can prep it in the morning and come home to a dinner that smells amazing and is ready to serve. For leftovers, store the roast in a sealed container in the fridge for up to four days.

To reheat, place the meat and some of the cooking liquid in a saucepan over low heat or in the microwave with a damp paper towel over it to keep it from drying out. You can also shred the leftover venison and use it in tacos, sandwiches, or over rice for a quick meal.

This recipe works well for any gathering because it feeds a crowd without much fuss and always gets compliments.

❓ Frequently Asked Questions About Crock Pot Venison Roast

1. Do I need to brown the venison roast before putting it in the crock pot?

Browning the roast is not required, but it adds a lot of flavor. If you have time, sear the meat in a hot skillet with a little oil for 2 to 3 minutes per side. This creates a nice crust and deepens the taste of the final dish. If you are short on time, you can skip this step and the roast will still turn out tender.

2. How long should I cook a venison roast in the crock pot?

Cook a venison roast on low for 8 to 10 hours or on high for 4 to 6 hours. The exact time depends on the size of your roast and your crock pot. The meat is done when it shreds easily with a fork. I always recommend cooking on low for the best texture.

3. What can I add to make the venison less gamey?

To reduce the gamey flavor, soak the venison in buttermilk or salted water for a few hours before cooking. You can also add strong flavors like garlic, onions, red wine, or Worcestershire sauce to the crock pot. These ingredients help balance the taste and make the meat more mild.

4. Can I use frozen venison directly in the crock pot?

It is not safe to put frozen meat directly into a crock pot because it will take too long to reach a safe temperature. Thaw the venison in the refrigerator overnight before cooking. If you are in a hurry, you can thaw it in cold water, but do not cook it from frozen.

5. What is the best liquid to use for a venison roast in the crock pot?

Beef broth, chicken broth, or venison stock all work well. You can also use a mix of broth and red wine for extra richness. I usually use low sodium beef broth so I can control the salt level. Add enough liquid to come about halfway up the roast, but do not submerge it completely.

6. How do I store leftovers from a crock pot venison roast?

Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze the cooked venison and its juices for up to 3 months. To reheat, warm it gently on the stove or in the microwave with a little extra broth to keep it moist.

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