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–+ servings
Shredded slow cooker venison roast in a white serving dish.
5 from 3 votes

Slow Cooker Venison Roast

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.
Prep Time10 minutes
Cook Time8 hours
Resting Time10 minutes
Total Time8 hours 20 minutes
Course: Main Dishes
Cuisine: American
Keyword: slow cooker venison, venison, venison roast, winter meals
Servings: 8
Calories: 458kcal
Author: Laura Ascher

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.