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Craving something hearty and full of flavor? Try this Slow Cooker Venison Roast! Tender venison, savory broth, and seasoned vegetables combine for a comforting dish that practically cooks itself in your slow cooker. It’s perfect for cozy winter nights, or just for using those game pieces in your freezer you’re not sure what to do with!
There’s nothing better than a slow-cooked venison roast filling the house with the most incredible aroma. It’s the kind of meal that feels cozy and nostalgic, perfect for a chilly evening and even better when shared with family.
Pair it with my whole grain dinner rolls or whole grain bread, and you’ve got a meal that’s hearty, wholesome, and absolutely delicious!
My Dutch oven venison roast recipe also uses those same comforting flavors, but it simmers the roast, creating a melt-in-your-mouth texture in a fraction of the cooking time if you don’t have all day.
Table of Contents
Why You’ll Love This Recipe
- The slow cooking process ensures the venison becomes incredibly tender, soaking up all the savory flavors from the broth and herbs.
- With everything cooked together in the Dutch oven or slow cooker, this recipe minimizes cleanup while maximizing flavor.
- It’s the ultimate comfort food—hearty, warming, and perfect for those chilly winter nights spent around the dinner table.
Recipe Ingredients
- Venison: Venison is a lean and flavorful protein, perfect for slow roasting!
- Onion: I used yellow onion and recommend you do the same. A white onion would also work but will slightly change the final flavor.
- Garlic: Fresh garlic makes all the difference! The whole cloves sauteed with the onions add an incredible fragrance to this recipe.
- Beef Broth: Use homemade if you have it. My oxtail bone broth is perfect here! The broth provides a rich, savory base, keeping the venison moist.
- Worcestershire Sauce: Your choice of brand. It adds an umami and tangy depth of flavor to the roast, enhancing the beefy undertones of the venison.
- Flour: The flour thickens the cooking liquid into a rich, smooth gravy, creating a creamy texture and enhancing the broth’s flavor.
Slow Cooker Venison Roast Recipe
Step 1: Heat 1 tbsp oil in the dutch oven. Pat the roast dry and season with 1 tsp of salt and 1/2 tsp of pepper. Sear the roast until a nice crust develops. 4-5 minutes per side.
Step 2: Transfer to the crockpot. Then, in the same dutch oven, sautee onions with the remaining tbsp of oil. Once soft, add garlic and saute for another 30 seconds.
Step 3: Add beef broth, Worcestershire sauce, thyme, and rosemary. Scrape up any bits stuck to the bottom. Remove from heat.
Step 4: Layer carrots and potatoes over the roast, then slowly pour the broth mixture over the top of the roast. Season with the remaining salt and pepper. Cook on low heat for 8 hours or until roast and vegetables are tender.
Step 5: Remove the roast and vegetables to a plate to cool before serving.
Step 6: If you want to make a gravy, Take 2 cups of the broth from the crockpot and add it to a small saucepan. Whisk in flour and bring it to a simmer, stirring constantly until it thickens.
This slow cooker venison roast recipe is perfect for those cuts of venison that need a little extra love, like tougher roasts or shoulder pieces.
The beauty of slow cooking is that the connective tissues in the meat break down over time, resulting in a melt-in-your-mouth tender roast with rich, deep flavor.
This roast will be delicious no matter what cut of venison you’re using. Save the venison tenderloin medallions and venison backstraps for your favorite grilling or steak recipes; I recommend using a chuck roast.
While it does take time, the preparation is simple. Once everything is in the slow cooker, you can leave it to work its magic. Sit back, relax, and let the flavors come together until you’re left with a perfectly cooked, flavorful roast. It’s worth the wait!
Expert Tips
- Check the internal temperature of the meat. I aim to cook this to about 160°F.
- Sear the roast properly. Take the time to sear all sides of the venison roast to develop a beautiful crust. This helps lock in juices and adds extra flavor to the final dish.
- Layer vegetables in the correct order. Place the potatoes and carrots on top of the roast in the crockpot to ensure they cook evenly and absorb all the savory flavors from the broth.
- Let the roast rest before serving. After slow cooking, let the venison roast rest for 10 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and tender.
Frequently Asked Questions
While venison is the star of this recipe, you can substitute other lean cuts of meat, such as beef chuck roast or pork shoulder. Remember that different meats may require slight changes in cooking time or seasonings.
Yes, you can, but the cooking time will be reduced. Instead of 8 hours on low, cook it for about 4-5 hours on high. However, slow cooking on low allows for a more tender roast, especially with lean meats like venison.
Absolutely! You can add root vegetables like parsnips, turnips, or celery, as well as more hearty greens like kale or green beans. Just make sure to cut them into uniform sizes so they cook evenly.
To avoid dry or tough venison, it’s important not to overcook it. The slow cooker should be set to low, and the roast should be checked for tenderness.
While you can make gravy ahead of time, you’ll lose out on all your amazing, flavorful roast juices if you do. If you really need to, you can simply whisk the flour into your broth of choice, simmer it, and store it in the fridge. When you’re ready to serve, reheat it on the stove or microwave.
Related Recipes
Check out my other venison recipes, like this delicious venison stew!
- The best-ever venison meatloaf (Yes, really!)
- Juicy venison pork burgers
- Pan-seared venison steak
- Venison sliders
- Venison sloppy joes
- Classic venison chili or moose chili
- Cheesy venison casserole
If you tried this Slow Cooker Venison Roast or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Slow Cooker Venison Roast
Ingredients
- 3 lb venison roast
- 2 tbsp olive oil divided
- 2 tsp salt divided
- 1 tsp pepper divided
- 1 yellow onion peeled and cut into thick slices
- 4 cloves garlic minced
- 1 ½ cups beef broth
- 2 tsp Worcestershire sauce
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 ½ lbs new potatoes whole
- 4 carrots peeled and cut into chunks
- 3 tbsp all-purpose flour
- Chopped parsley for garnishing optional
Instructions
- Heat 1 tbsp oil in the dutch oven. Pat the roast dry and season with 1 tsp of salt and 1/2 tsp of pepper. Sear the roast until a nice crust develops. 4-5 minutes per side.
- Transfer to the crockpot. Then, in the same dutch oven, saute onions with the remaining tbsp of oil. Once soft, add garlic and saute for another 30 seconds.
- Add beef broth, Worcestershire sauce, thyme, and rosemary. Scrape up any bits stuck to the bottom. Remove from heat.
- Layer carrots and potatoes over the roast, then slowly pour the broth mixture over the top of the roast. Season with the remaining salt and pepper. Cook on low heat for 8 hours or until roast and vegetables are tender.
- Remove the roast and vegetables to a plate to cool before serving.
- If you want to make a gravy, Take 2 cups of the broth from the crockpot and add it to a small saucepan. Whisk in flour and bring it to a simmer, stirring constantly until it thickens.
Notes
- This venison is best cooked to at least 160°F.
- Take the time to sear all sides of the venison roast to develop a beautiful crust. This helps lock in juices and adds extra flavor to the final dish.
- Place the potatoes and carrots on top of the roast in the crockpot to ensure they cook evenly and absorb all the savory flavors from the broth.
- After slow cooking, let the venison roast rest for 10 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and tender.
Turned out great!
This looks amazing!