Using a slow cooker is one of the best ways to get the most tender and flavorful venison roast. Using similar spices for a traditional roast, they come together to make a juicy roast your family will crave more of. Not to mention, it is super easy!
The Secret to Cooking Venison Roast Cuts
It is also true for venison roast that the longer you cook it, the more tender the meat will get. However, that’s only part of it. It’s good to also take into consideration the type of cut. Roasts from the neck or shoulder will typically have a lot of connective tissue, which can become rubbery if not cooked correctly.
Although the longer the meat cooks, the softer it gets, you want to bring out the flavors that can often be overcooked if cooked too long. This is why we use acidic-like ingredients that complement and take out the bitter taste that can develop during long cooking times.
Last but not least, searing. Searing the meat on all sides before adding it to the slow cooker adds texture and flavor. Be sure to use a fatty oil with a high smoke point.
So, what’s the secret? Perfectly blended ingredients, searing, the perfect cooking time, and the perfect temperature (low)!
Ingredients
- Venison Roast: This recipe calls for a 4-pound roast (which may be two pieces).
- Beef Broth: Adds a beef flavor and cooking juice.
- Ghee (or Cooking Oil): Used for searing the venison roast prior to cooking in the crockpot.
- Vegetables: Gold potatoes, white onion, and carrots help create a one-pot meal.
- Spices & Herbs: Thyme, oregano, garlic, salt, and pepper are all classic seasonings used to help create the perfect tasting roast.
- Cornstarch: Helps create a flavorful gravy.
- Other: Worcestshire sauce, tomato paste, and red wine vinegar are the acids that will help override any bitterness that would otherwise come through with an elongated cooking time.
Step-by-Step Directions
Step One – Using ghee (or another cooking oil of your preference), sear the deer roast on all sides until brown.
Step Two – Add the sliced onion to the bottom of the slow cooker (or crockpot) and place the seared venison roast on top.
Step Three – Pour the liquid ingredients on top of the roast (beef stock, Worcestershire sauce, and red wine vinegar). Also, add about half of the seasonings.
Step Four – Place potatoes and cut carrots on top, followed by the remainder of the dried seasoning and garlic.
Step Five – Cook on low for 9-10 hours or until the venison roast and vegetables are tender.
Step Six – Pour sauce into a saucepan and add cornstarch to create a gravy.
Step Seven – In the meantime, remove meat and shred it from the bone.
Step Eight – Slice vegetables into the desired shape and add everything back into the slow cooker. Serve and enjoy!
How to serve
- As is: With this recipe having meat, vegetables, and potatoes, you can serve it in a bowl or on a plate as is. Don’t forget to pour a little extra gravy on top.
- Mashed Potatoes: Use the potatoes in the recipe to mash or create an additional side.
- Bread: A pot roast always goes well with a side of bread. Choose from sweet or butter rolls to homemade cornbread or a slice of baguette.
- Additional Sides: If you want a light and fresh side dish, go with a small side salad. Other complementary side dish ideas are asparagus, corn on the cob, or even macaroni and cheese.
Variations
- Substitute red wine vinegar for balsamic vinegar: Both are acidic and offer a great flavor to the cooking juice.
- Use sweet yellow onion: White onion is a bit spicier but not overbearing, whereas sweet yellow onion is much less spicy and sweet.
- Add other herbs: Parsley makes a great addition to the thyme and oregano.
Recipe FAQs
If you just so happened to have any leftovers, store them in an airtight container. It will keep up to 3 days in the refrigerator. Or in the freezer for 3-4 months.
Yes. Some people use an onion soup mix base, venison stock, or bouillon cubes with water.
For the best results, yes. Putting them on top will prevent them from being overcooked and mushy.
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Slow Cooker Venison Roast
Equipment Needed:
Ingredients:
- 1 large onion sliced
- 1 Tbsp. Ghee or other cooking oil
- 4 lbs. venison roast
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 3 cups beef stock
- 2 Tbsp. tomato paste
- 2 tsp. dried thyme divided
- 2 tsp. dried oregano divided
- 5 garlic cloves minced, divided
- 1 Tbsp. red wine vinegar
- 1 Tbsp. Worcestershire Sauce
- 4-5 carrots peeled
- 2 lbs. gold potatoes left whole, not peeled
- 1/4 cup cornstarch
Instructions:
- Arrange the slices of onion on the bottom of your slow cooker.
- Melt the ghee in a large skillet then add the venison roast (or use a cooking oil). Season the roast well with the salt and pepper and sear all sides over a medium-high heat until nice and brown and no red remains (on the sides either). It’ll take about 3 minutes on each side.
- Lay the roast on top of the onions in your slow cooker. Add the beef stock, red wine vinegar and Worcestershire sauce – it should only come up to about ¾ of the way up the roast.
- Spread the tomato paste over the roast then sprinkle ¾ of the thyme and oregano over the roast.
- Add the potatoes and carrots on top of the roast and sprinkle with the remaining oregano, thyme and garlic, and season with salt and pepper.
- Cook on low for 9-10 hours or until the roast and vegetables are tender.
- Remove the carrots and potatoes and cut them into desired shape.
- Remove the roast and shred.
- Take the gravy that’s left in the slow cooker and add to a sauce pan, along with the cornstarch. Heat, stirring continuously until the gravy starts to bubble. Add additional salt and pepper to taste.
- Add the meat, carrots and potatoes back to the slow cooker and pour the gravy back.
- Keep on warm / serve immediately.
Recipe Notes:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Nope. Too long for cook time or my “slow cooker” temp is to high. 4 hours lat er roast was 170,, degrees. Overcooked,, I used a pressure cooker at slow cook temp setting with loose lid
It will get more tender with time, with a pot roast, the temperature doesn’t matter.
Amazing flavor!!
I skipped the cornstarch bc it was so good as is!
This recipe is easy and the results was delicious. I have always heard Venison could taste bad, but it depended how it is prepared. My neighbor gave us a roast, so I tried this recipe and my family was very happy with the results. Thank you so much. I will recommend this recipe to all my hunting friends.