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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

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

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