Slow Cooker Venison Roast

My husband Aaron and I both grew up hunting and eating wild game. My Dad always had a great way of explaining the responsibility and commitment that comes with hunting and processing the meat. And now, Aaron and I are passing our love of responsible hunting on to our own kids. We love enjoying the outdoors together and now we hunt for venison (deer meat), as well as wild turkey, pheasant, and most recently, duck. 

I know it can be intimidating to have a freezer full of deer meat without a plan for how to use it. That’s why I want to share all the wonderful Real Food Dietitian recipes I use to enjoy everything from venison roast to ground venison. This is my go-to slow-cooker venison roast recipe that always turns out tender venison and veggies that I top with a simple gravy.

Ingredient Spotlight: Venison

When I make this deer roast recipe, it is always from a white tail deer or mule deer that my husband and I have responsibly hunted in my home state of Minnesota. But a venison roast can technically be a roast from deer, elk, moose, or antelope. 

Deer venison is extremely lean and high in protein. It is low in saturated fat and calories, and also a great source of B vitamins, iron, potassium, and zinc, while also containing omega-3 fatty acids. 

I find that the taste of the meat depends far more on what the diet of the animal was (grass, berries, and other forage) versus how it is cooked. When venison is grass-fed and killed swiftly, the meat is very tender, savory, clean-tasting, and delicious. 

I often use venison in recipes that call for beef. I like to use a venison shoulder roast to make venison stew, using it as a stand-in for the beef stew meat in this recipe for beef and lentil stew. And I often use ground venison in recipes that call for ground beef. I think venison steak cuts are divine in a recipe like this easy steak salad.  

Additional Ingredients

• Venison roast – I typically have a 2-pound venison roast (or roughly that size) harvested from my own white tail deer hunt. But I’ve also made this recipe with two of the high quality grass-fed venison roasts from Silver Fern Farm and absolutely love the results.  
• Carrots – I peel and cut carrots into chunks, which cook nicely alongside the roast and help round out the meal. In a pinch, a bag of baby carrots may be used. 
• Beef broth – When I have homemade bone broth on hand, that’s what I use. Otherwise a box of store-bought low-sodium beef broth works, too. 
• Worcestershire sauce – since my recipe doesn’t call for red wine, I use Worcestershire sauce to help develop a dark gravy sauce that has rich and rustic flavor 
• Balsamic vinegar – this ingredient also helps develop the deep rich flavor of the cooking liquid and adds a touch of pleasant acidity, too   

Find the ingredient list with exact measurements in the recipe card below.

To Sear Or Not To Sear 

When I make this recipe, I always sear the venison roast first in a cast iron skillet on the stovetop to help develop the flavor and caramelize the edges of the meat, which helps lock in flavor. I love softening the onions in the skillet, too, before adding them to the slow cooker, which helps add to the rich and rustic feel of this recipe. However, on days when I’m in a big hurry and just need to get everything into the crockpot right away, I skip the searing step and just add all ingredients right to the crock, cover, and set it. I still get super tender venison and soft-cooked veggies. 

So, my advice is this: if time allows, always sear the venison pot roast first. But, if in a big hurry, don’t fret about skipping this step. 

Time To Get Slow Cooking!

Venison roast benefits from a long and slow cooking time, which is why I think making it in a crockpot is the perfect method. Here are the simple steps. 

1. Sear the roast and saute the onions. I start by searing all sides of the venison roast in a hot cast iron skillet on the stovetop. Then I place the roast in the slow cooker. Next, I saute the onions, garlic, and seasonings in the skillet before deglazing it with some of the beef broth. I stir in the tomato paste, Worcestershire, and balsamic vinegar, then pour all of the onion-liquid mixture over the roast in the slow cooker. 
2. Cover and cook on low. Next, I place the carrot pieces around the roast and cover the slow cooker. I set it on the Low heat setting for 7 hours (or anywhere between 7 and 9 hours, depending on when I want to eat dinner). 
3. Shred with two forks. I know the venison roast is done when I can easily shred it into large chunks with two forks. I finish the recipe by turning the cooking liquid into a rich, deep gravy in a saucepan on the stovetop (this takes only about 5 minutes total). 
4. Serve and enjoy. Finally, it’s time to enjoy and appreciate the harvest. I serve the venison and carrots over mashed potatoes and drizzle the gravy over top. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Perfect Side Dish Pairings

My favorite way to describe this best venison recipe is as a rustic, down-home, filling meal that leaves everyone at my table satisfied and thankful for our harvest. The flavors are deep and rich, which is why I always make a batch of simple garlic mashed potatoes to serve with the venison, carrots, and gravy. 

Other sides that pair well are roasted green beans, homemade biscuits, or a simple green salad. 

Storage And Reheating Leftovers

Store leftover venison, carrots, and gravy together (or separate) in an airtight container in the fridge for up to 3 days. I reheat leftovers in a cast-iron skillet on the stovetop until warmed through, adding a few tablespoons of water or beef stock as needed to loosen it up as it reheats. 

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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