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Slow Cooker Venison Roast Recipe

Avatar photoByLisa
Jump to Recipe·5 from 123 reviews

If you’re looking for a hearty, melt-in-your-mouth meal that’s incredibly easy to prepare, you’ll love this Slow Cooker Venison Roast Recipe. I absolutely love how the slow cooking process brings out the rich, gamey flavors of venison without any fuss, and the savory, tangy sauce is the perfect complement to this lean meat. Whether you’re a hunter with a fresh roast or just intrigued by a nutritious, less common protein, you’ll find this recipe a total game-changer. Stick around—I’ll share all my best tips so you nail it every time!

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Why You’ll Love This Recipe

  • Effortless Slow Cooking: Toss everything in your slow cooker and forget it for hours—no babysitting required.
  • Deep, Rustic Flavors: The sear and sauce layers create an incredible depth you don’t usually get with venison.
  • Perfect for Beginners and Pros: Whether this is your first roast or you’ve cooked venison for years, you’ll get tender, juicy meat every time.
  • Flexible Ingredients: Uses simple pantry staples and allows substitutions if you want to mix it up.
A white oval dish holds a layered meal with the first layer of bright orange cooked carrot sticks, thick and glossy with seasoning. On top of the carrots is a pile of dark brown shredded meat mixed with soft caramelized onion slices, sprinkled lightly with green herbs for color. The dish sits on a striped cloth on a white marbled texture surface, with a beige bowl of creamy mashed potatoes topped with small green herb sprigs and black pepper visible in the upper right corner. Nearby are small bowls of black pepper and a sprig of green parsley on a wooden board. Photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Venison Roast, venison roast recipe, easy venison recipes, hearty game meat dishes, slow cooker venison this …

Ingredients You’ll Need

The key to this Slow Cooker Venison Roast Recipe is balancing the gamey meat with richly flavored aromatics and a touch of acidity. I prefer using quality broth and fresh vegetables that slow cook to tender perfection.

Flat lay of a large raw venison roast with deep red color and slight marbling, a medium yellow onion sliced into thin rings, four whole garlic cloves with pale white skins, a small bunch of fresh mixed Italian herbs (including rosemary and thyme sprigs), a few peeled medium carrots cut into chunks showing bright orange flesh, a small white ceramic bowl of rich dark red tomato paste, a small white ceramic bowl of glossy golden avocado oil, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl of thick Worcestershire sauce, a small white ceramic bowl of smooth Dijon mustard, a small white ceramic bowl with light brown fine salt crystals, a small white ceramic bowl with coarse black peppercorns, a small white ceramic bowl of low-sodium beef broth with deep brown tones, and a small white ceramic bowl of fine white cornstarch powder — all arranged symmetrically with balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Slow Cooker Venison Roast, venison roast recipe, easy venison recipes, hearty game meat dishes, slow cooker venison
  • Venison roast: Look for a 1½ to 2-pound roast for best results; lean and flavorful, venison needs slow cooking to get tender.
  • Fine salt: Essential for seasoning the meat, but add more gradually to avoid over-salting.
  • Black pepper: Freshly ground is best; use half for seasoning and add more to taste after cooking.
  • Avocado or olive oil: Great for searing the roast to build flavor; avocado oil withstands high heat well.
  • Yellow onion: Adds sweetness and depth when sautéed before slow cooking.
  • Garlic cloves: Fresh garlic gives a punchy aroma that blossoms in slow cooking.
  • Italian seasoning: A simple blend that complements the meat and veggies beautifully.
  • Low-sodium beef broth: Using low-sodium lets you control the saltiness of the final dish.
  • Tomato paste: Adds umami and richness to the sauce.
  • Balsamic vinegar: Gives a hint of tang that brightens the flavors.
  • Worcestershire sauce: Boosts the savory taste with a bit of complexity.
  • Dijon mustard: Adds subtle sharpness and helps emulsify the sauce.
  • Carrots: Sweet and tender when slow-cooked, they make a perfect veggie companion.
  • Cornstarch (optional): For thickening the pan sauce into a luscious gravy.
  • Optional garnishes: Mashed potatoes and fresh herbs like parsley or thyme make this a complete, comforting meal.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One thing I love about this Slow Cooker Venison Roast Recipe is how easy it is to tailor to your tastes or occasion. You can tweak the herbs, swap veggies, or even turn it into a stew if you want something soupy and cozy.

  • Mushroom Variation: I sometimes add sliced mushrooms to the slow cooker—they absorb the rich sauce and add earthiness.
  • Herb Swap: If you prefer fresh herbs, toss in rosemary and thyme sprigs instead of dried Italian seasoning; your kitchen will smell amazing.
  • Spicy Kick: Add a pinch of red pepper flakes or smoked paprika for a subtle heat my family loves on chilly evenings.
  • Vegetable Boost: Try adding parsnips or potatoes along with carrots to bulk out the meal on feeding a crowd.
  • Gluten-Free Gravy: I’ve swapped cornstarch with arrowroot powder successfully, so feel free to use what you have on hand.

How to Make Slow Cooker Venison Roast Recipe

Step 1: Prep and Season Your Venison Roast

The first thing I do is pat the venison roast dry with paper towels—this helps you get a nice sear rather than steaming the meat. Then sprinkle the roast evenly with salt and a bit of black pepper. This simple seasoning starts building flavor right away. Don’t skip this step; it really makes a difference when the slow cooker does its magic.

Step 2: Sear the Roast for Maximum Flavor

Heat a cast iron skillet over medium-high heat and add your oil. When you see it shimmer, carefully place the roast in the pan. Searing each side for about 3 minutes creates a caramelized crust that locks in the juices. This is one of those little extra steps that elevate the whole dish—I used to skip it until I realized how much more tasty it makes the final result.

Step 3: Sauté Onions and Garlic to Build the Sauce Base

Using the same skillet (no need to clean it!), toss in the sliced onion, garlic, and Italian seasoning. This combo softens and picks up all those flavorful browned bits left behind from searing the roast. Cook for about 4-5 minutes until the onions become translucent and fragrant; your kitchen will smell like dinner is already on the table.

Step 4: Simmer the Broth and Boosters

Pour 1 cup of beef broth into the skillet and bring it to a simmer. Let it bubble gently for 5-7 minutes until it reduces by about half. This intensifies the flavor and makes a delicious glaze. Use a wooden spoon to scrape up those lovely browned bits from the bottom—don’t skip this, trust me! Then mix in the tomato paste, balsamic vinegar, Worcestershire sauce, and Dijon mustard.

Step 5: Combine and Slow Cook

Place your venison roast in a 4- to 6-quart slow cooker and pour the silky sauce mixture over it. Add the remaining half cup of beef broth and tuck the carrots all around the meat. Cover and set your slow cooker to LOW, then let it work its magic for 7 to 9 hours. The low and slow heat is the secret to tender venison—I’ve tried cooking it on HIGH, but it just doesn’t develop that fall-apart texture I love.

Step 6: Optional Gravy – Upgrade Your Sauce

After cooking, I like to turn the cooking liquid into a rich gravy. Scoop out about ¼ cup of the liquid and whisk in cornstarch until smooth—this slurry thickens the sauce beautifully. Pour the rest of the liquid into a saucepan over medium-low heat, stir in the slurry, and simmer gently for 2-3 minutes until it thickens. Don’t forget to taste and adjust salt and pepper. It’s a simple touch that gets rave reviews at my dinner table!

Step 7: Serve and Enjoy

Shred or slice your venison roast—whatever you prefer—and serve it hot with the carrots and plenty of gravy. I’m a big fan of mounding this over creamy mashed potatoes and scattering fresh herbs on top for a bright finish. This recipe always impresses guests and makes weeknights feel special.

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Pro Tips for Making Slow Cooker Venison Roast Recipe

  • Pat Dry Before Searing: Moisture steals your crust, so always dry the meat well before it hits the pan.
  • Low and Slow is Key: Don’t rush this roast—slow cooking on LOW gives you tender, juicy results every time.
  • Don’t Skip Searing: It may seem like extra work but browning the roast adds unbeatable flavor.
  • Use Fresh Aromatics: Fresh onion and garlic make a big difference in the sauce’s depth compared to dried powders.

How to Serve Slow Cooker Venison Roast Recipe

A white plate holds three layers: the bottom layer is creamy, light yellow mashed potatoes with a soft texture, the middle layer is thick, dark brown slow-cooked beef pieces with a tender, shredded look, and the top layer is bright orange roasted carrot sticks mixed with translucent caramelized onion strips. Dark brown gravy is being poured from above over the beef and vegetables, with small drops visible in mid-air. Small green herb bits are sprinkled on top, and a knife with a wooden handle rests on the edge of the plate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Venison Roast, venison roast recipe, easy venison recipes, hearty game meat dishes, slow cooker venison

Garnishes

I always top this roast with fresh chopped parsley or thyme because their bright, herbal notes cut through the richness. A sprinkle of cracked black pepper right before serving also adds a nice little kick. If I’m feeling fancy, a few sliced green onions gives it a fresh crunch and color pop.

Side Dishes

Mashed potatoes are my go-to, especially creamy Yukon Gold mashed with a touch of butter. Roasted root vegetables like parsnips, sweet potatoes, or simple green beans also pair beautifully. Sometimes, I even serve it with buttery egg noodles to soak up all that gravy—comfort food at its finest!

Creative Ways to Present

For special occasions, I like to shred the venison and pile it into warm rolls with extra gravy for homemade venison sliders. Another fun idea is serving it family-style in a big serving dish surrounded by roasted vegetables and garnished with fresh herbs—it feels rustic yet elegant and gets everyone digging in.

Make Ahead and Storage

Storing Leftovers

After a big meal, I cool leftovers quickly and store them in airtight containers in the fridge. They keep well for up to 3 days, and the flavors actually deepen overnight—perfect for next-day lunches or dinner sides.

Freezing

I’ve frozen cooked venison roast successfully by portioning it into meal-sized containers. Just thaw overnight in the fridge before reheating—this saves so much time during busy weeks when I want home-cooked comfort without the fuss.

Reheating

To reheat, I gently warm the roast and carrots in a skillet with a splash of broth or water to keep everything moist, then drizzle leftover gravy over the top. Microwaving works fine too—just cover loosely and heat in short bursts to avoid drying it out.

FAQs

  1. Can I use a larger venison roast for this recipe?

    Absolutely! This Slow Cooker Venison Roast Recipe works well with roasts up to 4 pounds. Just plan on increasing the cooking time slightly—aim for 9 to 11 hours on LOW to ensure the meat becomes tender and pulls apart easily.

  2. What if I don’t have venison—can I use another meat?

    You can definitely try this recipe with other lean roasts like beef or elk. The cooking times and liquid amount might vary a bit, but the flavor profile and method still deliver a delicious, tender roast.

  3. Do I need to use cornstarch for the gravy?

    The cornstarch is optional but highly recommended if you want a thick, silky gravy. You can substitute arrowroot powder or tapioca starch if you prefer. Without it, the sauce will still be flavorful but thinner in consistency.

  4. Can I cook this venison roast on high in the slow cooker?

    I don’t recommend cooking this on HIGH because venison benefits from the low and slow method to break down the muscle fibers gently, ensuring tenderness. High heat tends to make it tougher.

  5. How do I know when the venison roast is done?

    When your slow cooker venison roast is cooked, it should be very tender and easily pulled apart with two forks. The internal temperature should reach around 160°F, but don’t rely solely on that; texture and tenderness are your best guides.

Final Thoughts

This Slow Cooker Venison Roast Recipe has become a go-to in my kitchen whenever I want something comforting with minimal effort. The transformation from a lean cut of meat into a tender, flavorful dinner is truly magical, and I love sharing it with family and friends because it always surprises people how delicious and easy it is. If you give this a shot, take your time with the searing and slow cooking—and I promise, you’ll be rewarded with juicy, rich meat that tastes like it took hours of work but barely did. Bon appétit, friend!

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Slow Cooker Venison Roast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 123 reviews
  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 7 to 9 hours
  • Total Time: 7 hours 20 minutes to 9 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Slow Cooker Venison Roast recipe offers tender, flavorful venison cooked low and slow with aromatic herbs, garlic, and rich broth. Perfectly seared then slow-cooked with carrots and optional gravy, it’s an easy and comforting meal ideal for cozy dinners and special occasions.

Ingredients

Scale

Venison and Seasonings

  • 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

Liquids and Seasoning Sauces

  • 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

Thickening Agent (Optional)

  • 2 tablespoons cornstarch (may substitute tapioca starch or arrowroot powder for the gravy)

Optional Garnish and Serving

  • Mashed potatoes (for serving)
  • Fresh herbs (for garnish)

Instructions

  1. Season the Venison: Pat the venison roast dry with paper towels to remove excess moisture. Season all sides evenly with 1 teaspoon fine salt and ¼ teaspoon black pepper to prepare for searing.
  2. Sear the Roast: Heat a cast iron skillet over medium-high heat and add the avocado or olive oil. When hot, place the venison roast in the skillet and sear each side for about 3 minutes, until it is nicely browned. This step seals in flavor. Transfer the seared roast into a 4- to 6-quart slow cooker.
  3. Sauté Aromatics: In the same skillet over medium-high heat, add sliced onions, minced garlic, and dried Italian seasoning. Cook for 4 to 5 minutes, stirring occasionally, until the onions soften and become fragrant.
  4. Deglaze and Simmer: Pour 1 cup of the beef broth into the skillet with the aromatics. Bring to a gentle simmer for 5 to 7 minutes, scraping the bottom of the skillet with a wooden spoon to lift up the browned bits, until the liquid reduces by half.
  5. Add Flavorings: Stir in the tomato paste, balsamic vinegar, Worcestershire sauce, and Dijon mustard into the skillet mixture. Pour this flavorful sauce evenly 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 peeled and chopped carrots around the roast to cook alongside it.
  7. Slow Cook the Roast: Cover the slow cooker and set it to LOW. Cook for 7 to 9 hours until the venison is very tender and can be easily shredded with forks. Avoid cooking on HIGH to ensure tenderness.
  8. Make Optional Gravy Slurry: When the venison is done, remove ¼ cup of the cooking liquid from the slow cooker and place it in a small bowl. Whisk in the cornstarch until the mixture forms a smooth slurry without lumps.
  9. Prepare the Gravy: Pour all remaining liquid from the slow cooker into a saucepan over medium-low heat on the stovetop. Stir in the cornstarch slurry and simmer gently for 2 to 3 minutes, stirring often, until the gravy thickens. Season with extra salt and pepper as needed.
  10. Serve: Shred the venison roast into preferred sized pieces. Serve the meat and carrots over mashed potatoes if desired. Top with the thickened gravy and garnish with fresh herbs for an elegant presentation.
  11. Store Leftovers: Place any leftover venison roast and vegetables in an airtight container and refrigerate for up to 3 days to maintain freshness.
  12. Final Step: Leave a review and rating for this recipe to help support the recipe creator and enhance the community experience.

Notes

  • The recipe works well with venison roasts between 1 ½ to 4 lbs. For roasts larger than 2 pounds, increase the cooking time to ensure tenderness.
  • If you don’t hunt your own venison, grass-fed venison roasts from reputable suppliers like Silver Fern Farms provide excellent flavor and texture.
  • You can substitute tapioca starch or arrowroot powder for the cornstarch when making the optional gravy for a gluten-free alternative.
  • Slow cooking on LOW is preferred to retain moisture and achieve perfect tenderness; HIGH setting is not recommended.

Nutrition

  • Serving Size: 1 serving (approximately 1/6 of recipe)
  • Calories: 320 kcal
  • Sugar: 5 g
  • Sodium: 350 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 38 g
  • Cholesterol: 110 mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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