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Slow Cooker Venison Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 150 reviews
  • Author: Paula
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://piesbypaula.com/slow-cooker-venison-roast-recipe/