If you love gamey, tender, melt-in-your-mouth roasts, then you’re going to absolutely swoon over this Slow Cooker Venison Roast Recipe. I’ve found this method brings out the best in venison, making it juicy and infused with beautiful savory flavors. Whether you’re a seasoned hunter or just want to try something a bit different in your slow cooker, this recipe is straightforward, comforting, and perfect for a cozy dinner. Stick around—I’ll share everything you need to nail it!
Why You’ll Love This Recipe
- Unbeatable Tenderness: Slow cooking venison low and slow transforms even a lean, tougher cut into succulent, fork-tender perfection.
- Rich, Layered Flavor: A savory blend of broth, tomato paste, balsamic, and Dijon creates a deep, complex sauce that coats every bite.
- Hands-Off Cooking: Once you’ve seared the roast and set it in the slow cooker, you’re free to relax while it does its thing.
- Versatile for Any Occasion: Perfect weeknight dinner or a show-stopping dish for company—you’ll find yourself making this again and again.
Ingredients You’ll Need
I always appreciate when ingredients are simple yet thoughtfully combined to make something magical. This recipe calls for everyday pantry staples complemented by a quality venison roast—one of the reasons it’s so approachable! If you keep good beef broth on hand and a few condiments, you’re more than halfway there.
- Venison roast: Make sure it’s trimmed of silverskin for best texture; size affects cook time.
- Fine salt and black pepper: To season and bring out the natural venison flavor without overpowering.
- Avocado or olive oil: For searing—adds flavor and helps develop a tasty crust.
- Yellow onion: Brings sweetness and depth once softened and simmered with the broth.
- Garlic cloves: Essential to add that punch of warmth and aroma.
- Dried Italian seasoning: A wonderful herb blend that pairs beautifully with game meat.
- Low-sodium beef broth: Keeps the roast moist and delivers a rich base for the sauce.
- Tomato paste: Adds umami and helps thicken the sauce into something luscious.
- Balsamic vinegar: Gives a subtle tang and sweetness that complements the earthiness of venison.
- Worcestershire sauce: Enhances savory depth and complexity.
- Dijon mustard: Adds a mild kick and smooth texture to the sauce.
- Carrots: Earthy sweetness rounds out the savory roast and soaks up those delicious juices.
- Cornstarch (optional): If you want to thicken the juicy sauce into a glossy gravy.
Variations
I love tweaking this Slow Cooker Venison Roast Recipe depending on the occasion or what’s in my pantry—don’t hesitate to make it your own!
- Herb Swap: Sometimes I swap Italian seasoning for fresh rosemary and thyme for an even earthier flavor profile that pairs gorgeously with venison.
- Spicy Kick: Adding a pinch of crushed red pepper flakes gives the sauce a subtle warmth that my family can’t get enough of.
- Vegetable Boost: I’ve thrown in parsnips or sweet potatoes with the carrots for extra natural sweetness and texture variation.
- Gravy Alternatives: Instead of cornstarch, using tapioca starch or arrowroot powder works wonderfully if you need a gluten-free option.
How to Make Slow Cooker Venison Roast Recipe
Step 1: Prep and Season the Venison
Start by patting your venison roast nice and dry with paper towels—that helps it sear beautifully instead of steaming. Then generously season all sides with 1 teaspoon of fine salt and a bit of freshly cracked black pepper. I never skimp on this step because it deepens the meat’s natural flavor and sets the stage for the perfect crust.
Step 2: Sear Until Golden Brown
Heat a cast iron skillet over medium-high and add your oil. When it’s shimmering hot, place the roast in and let it sear undisturbed for about 3 minutes per side. That golden-brown crust? It locks in flavor and adds a beautiful savory note to the finished dish. Don’t rush this—if you skip searing, you’ll miss out on that rich depth.
Step 3: Sauté Onions, Garlic & Italian Seasoning
In the same skillet, toss in your sliced onions, minced garlic, and Italian seasoning. The leftover fond (those tasty browned bits) on the skillet will dissolve into the onions as they soften, about 4-5 minutes, infusing everything with amazing flavor. This is one of those little steps that makes a big difference.
Step 4: Deglaze and Build Your Sauce
Pour in 1 cup of beef broth, bringing it to a simmer. Use a wooden spoon to scrape up all those fond bits – that’s pure flavor magic right there. Let it reduce by about half, roughly 5-7 minutes, concentrating the flavors. Then stir in tomato paste, balsamic vinegar, Worcestershire sauce, and Dijon mustard. Pour this glossy, rich mixture over your roast in the slow cooker.
Step 5: Add Remaining Broth and Carrots
Pour in the remaining ½ cup of beef broth and nestle your chopped carrots around the roast. The veg not only cooks beautifully but also soaks up all those savory juices—trust me, they become addictive!
Step 6: Slow Cook on Low and Let Time Work Its Magic
Cover your slow cooker and set it to LOW. The venison needs a good, long slow cook—roughly 7 to 9 hours—to become tender enough to pull apart with forks. I’ve learned the hard way that using HIGH heat dries it out, so patience really pays off here. When the roast melts in your mouth, you’ll see why it’s worth the wait.
Step 7: Optional Gravy to Finish
If you’re craving a luscious gravy, once the roast is done, scoop out about ¼ cup of the cooking liquid into a bowl. Whisk in the cornstarch until smooth, then pour all the liquid back into a saucepan. Simmer on medium-low, stirring until thickened, about 2-3 minutes. Adjust salt and pepper to taste. This easy gravy takes the dish from hearty to downright luxurious.
Step 8: Shred and Serve
Finally, shred that tender venison into your preferred chunk size—big or small. Serve it alongside the carrots, over creamy mashed potatoes if you like, and drizzle with your homemade gravy. Since I first made this recipe, it quickly became a family favorite, and we often fight for the last bites of that savory sauce.
Pro Tips for Making Slow Cooker Venison Roast Recipe
- Don’t Skip Searing: It’s tempting to dump everything in the slow cooker and call it a day, but that sear adds incredible depth and locks in juices.
- Low and Slow Wins: Cooking the roast on low for several hours ensures maximum tenderness without drying out the lean venison.
- Adjust Cook Time By Roast Size: Bigger roasts need more time; I add an extra hour or two for every additional pound over 2 lbs.
- Save Those Juices: Use the cooking liquid for gravy or to moisten leftovers—they’re packed full of flavor you don’t want to waste.
How to Serve Slow Cooker Venison Roast Recipe
Garnishes
Fresh herbs like chopped parsley, thyme, or rosemary add a lovely bright contrast to the rich roast. I often sprinkle a little fresh parsley at the end because it brings a subtle freshness and makes the plate look irresistible.
Side Dishes
Mashed potatoes are my go-to cozy side—they soak up the gravy perfectly. Roasted root veggies, buttered green beans, or even a simple creamy polenta also pair beautifully, balancing the meat’s hearty flavors.
Creative Ways to Present
For holidays or special dinners, I like to serve the shredded venison over a bed of creamy mashed cauliflower for a lighter feel. Another favorite is layering it inside crusty rolls for venison sandwiches—pressure cooker style BBQ but game edition!
Make Ahead and Storage
Storing Leftovers
After the meal, I cool leftovers to room temp, then store everything in airtight containers in the fridge for up to 3 days. Keeping the meat separate from the carrots and gravy helps maintain texture if you want to reheat just the meat later.
Freezing
I’ve frozen leftover venison roast and sauce successfully in portioned containers. Just thaw overnight in the fridge before reheating. The flavor and tenderness hold up well, making it a perfect easy meal prep option.
Reheating
Gently reheat on the stovetop in a covered pan over low heat, adding a splash of broth or water if it seems dry. I avoid microwaving because slow heat preserves the roast’s tenderness and stops the sauce from splitting.
FAQs
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Can I use a different cut of venison for this recipe?
Absolutely! While a venison roast is ideal, other tougher cuts like shoulder or leg work well with slow cooking since the long, moist heat tenderizes the meat. Just adjust cook time based on size and thickness.
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What if I don’t have a slow cooker?
You can adapt this recipe for a Dutch oven in the oven. After searing and making the sauce, place the roast and carrots in a covered Dutch oven and cook at 300°F for 3-4 hours or until tender, checking occasionally.
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Can I skip the cornstarch when making the gravy?
Yes! If you prefer a thinner sauce, skip the cornstarch. Alternatively, you can naturally reduce the cooking liquid further on the stovetop to thicken it without added starch.
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How do I know when the venison roast is done?
The roast should be tender enough to pull apart easily with two forks after 7-9 hours on low. If it still feels tough, continue slow cooking and check every 30 minutes until it’s fork-tender.
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Can this recipe be doubled for a larger crowd?
You can double the recipe, but use a larger slow cooker to ensure even cooking. Also, increase cook time slightly and check tenderness to avoid undercooking.
Final Thoughts
I used to shy away from cooking venison because it seemed tricky, but this Slow Cooker Venison Roast Recipe totally changed my game. It’s approachable and reliably delicious, giving you that tender, flavorful roast without stress. Whenever I make this, the kitchen fills with irresistible aromas, and my family goes crazy for those rich, savory bites. I’m excited for you to try it—once you do, it’ll likely become one of your favorites too, I promise!
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Slow Cooker Venison Roast Recipe
- Prep Time: 20 minutes
- Cook Time: 7 to 9 hours
- Total Time: 7 hours 20 minutes to 9 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Description
This Slow Cooker Venison Roast recipe delivers a tender, flavorful venison roast cooked to perfection with a savory blend of Italian seasoning, garlic, and a rich broth-based sauce. Slow-cooked with carrots and finished with an optional homemade gravy, this dish is perfect for a comforting and hearty meal that pairs beautifully with mashed potatoes and fresh herbs.
Ingredients
Venison Roast and Seasoning
- 1 ½ – 2 lbs venison roast
- 1 teaspoon fine salt, plus more to taste
- ½ teaspoon black pepper, divided, plus more to taste
- 1 tablespoon avocado oil or olive oil
Vegetables and Aromatics
- 1 medium yellow onion, sliced (1 ½ – 2 cups)
- 4 garlic cloves, finely minced
- 4–5 medium carrots, peeled and cut into 1– to 2-inch pieces
Seasonings and Liquid Ingredients
- 1 teaspoon dried Italian seasoning
- 1 ½ cups low-sodium beef broth, divided
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
Optional Ingredients
- 2 tablespoons cornstarch (optional for making gravy)
- Optional for serving: mashed potatoes, fresh herbs
Instructions
- Prepare the venison roast: Pat the roast dry with paper towels to ensure a nice sear. Season all sides evenly with 1 teaspoon salt and ¼ teaspoon black pepper, setting the foundation for flavorful meat.
- Sear the roast: Heat a cast iron skillet over medium-high heat and add the oil. Once hot, add the venison roast and sear it until browned on all sides, about 3 minutes per side. This step locks in juices and develops rich flavor. Transfer the roast to a 4- to 6-quart slow cooker.
- Sauté aromatics: In the same skillet, keep the heat on medium-high and add sliced onion, minced garlic, and dried Italian seasoning. Cook until onions soften, roughly 4-5 minutes, to enhance the depth of the dish’s flavor.
- Deglaze the skillet: Pour in 1 cup of beef broth and bring it to a simmer. Cook for 5-7 minutes until the liquid reduces by about half while scraping up browned bits from the pan with a wooden spoon—these bits add intense savory notes.
- Add flavorings: Stir in tomato paste, balsamic vinegar, Worcestershire sauce, and Dijon mustard until well combined. Pour this flavorful mixture over the venison roast in the slow cooker.
- Add remaining broth and carrots: Pour the remaining ½ cup beef broth into the slow cooker. Arrange the carrots evenly around the roast to cook alongside and absorb the savory juices.
- Slow cook the roast: Cover the slow cooker and cook on LOW for 7 to 9 hours until the venison is very tender and easily shredded with forks. Cooking low and slow ensures the meat becomes moist and flavorful.
- Make optional gravy: Once cooked, remove ¼ cup of cooking liquid to a small bowl. Whisk in cornstarch until no lumps remain and a slurry forms.
- Thicken the gravy: Pour all cooking liquid into a saucepan over medium-low heat. Stir in the cornstarch slurry and simmer gently for 2-3 minutes, stirring frequently, until thickened. Season with additional salt and pepper as needed.
- Serve the venison: Shred the roast into preferred-sized pieces. Serve the tender venison and carrots over mashed potatoes if desired, topped with the homemade gravy and garnished with fresh herbs for a hearty meal.
- Store leftovers: Keep any remaining venison and carrots in an airtight container in the refrigerator for up to 3 days, maintaining freshness for later enjoyment.
- Review the recipe: Leave a review and rating to share your experience, helping others discover this delicious venison roast and supporting recipe quality and content creation.
Notes
- The size of venison roasts can vary greatly. This recipe works best for roasts ranging from 1 ½ to 4 lbs; for roasts above 2 pounds, extend the cooking time for optimal tenderness.
- If you don’t harvest your own venison, grass-fed venison roasts such as those from Silver Fern Farms work excellently in this recipe.
- Tapioca starch or arrowroot powder can be used as a substitute for cornstarch when making the optional gravy.
- For the best flavor, avoid cooking on HIGH in the slow cooker, as slow and low heat breaks down the meat fibers properly.
Nutrition
- Serving Size: 1 serving (approx. 6 oz cooked venison with carrots and sauce)
- Calories: 280
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
