Crock Pot Venison Roast Recipe

A white plate with shredded Slow Cooker Venison Roast covered in gravy, whole baby potatoes, and chunks of carrots, garnished with fresh parsley. A fork and napkin are nearby.

5 from 13 votes

Crock Pot Venison Roast Recipe

Slow Cooker Venison Roast results in a tender, juicy and full of flavor roast every time. Add your favorite vegetables and seasoning for a delicious meal idea.

Prep Time15

Cook Time9 10

Total Time9 25

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $41.28, $5.16 per Servings

Ingredients

4 pounds Venison Roast
1 Tablespoon Olive Oil
1 teaspoon Pepper
2 teaspoons Salt
3 cups Beef Broth
2 Tablespoons Tomato Paste
1 Tablespoon Balsamic Vinegar
2 teaspoons Worcestershire sauce
1 teaspoon Dried Thyme Leaves
1 teaspoon Dried Parsley
1 Tablespoon Minced Garlic
1 Yellow Onion cut into large pieces
2 pounds Baby Yellow Potatoes
4 Carrots peeled and cut into large pieces
¼ cup Cornstarch

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium high heat.
Pat 4 pounds venison roast dry and season it with 2 teaspoons salt and 1 teaspoon pepper.
Brown the venison roast in the skillet for 4-5 minutes per side. Set the roast aside and use approximately ½ cup of the 3 cups beef broth to deglaze the bottom of the skillet.
Place the browned venison roast in a crock pot.
Top the venison roast with 1 yellow onion cut into large pieces, 4 carrots peeled and cut into large pieces, and 2 pounds baby yellow potatoes.
Pour the beef broth from the skillet into the crock pot. Then add the remaining beef broth, 2 tablespoons tomato paste, 1 tablespoon balsamic vinegar, 2 teaspoons Worcestershire sauce, 1 teaspoon dried thyme leaves, 1 teaspoon dried parsley, and 1 tablespoon minced garlic.
Cover and cook on low for 9-10 hours until the roast and vegetables are tender.
Remove the roast from the crock pot and shred. Then remove the vegetables from the crock pot as well.
Remove the broth from the crock pot and strain it into a saucepan. Heat the broth over medium high heat and bring it to a low boil.
In a small bowl, whisk together ¼ cup cornstarch with ¼ cup cold water. Whisk this mixture into the saucepan. Continue to cook and whisk for 30-60 seconds until the sauce thickens.
Serve the roast and vegetables topped with the gravy from the saucepan and topped with the fresh parsley. Enjoy!

Notes

*Make sure to cut the carrots and onions into large pieces or they will get too soft in the crock pot.

*You can cook this recipe on low or high but we prefer to cook this crock pot chuck roast recipe on low as the beef is more tender.

Nutrition