Updated on September 15, 2023
Crock-Pot Venison Roast. This delicious, savory venison roast comes together in just minutes. Low heat and slow cooking are perfect ways to create tender meat.
My husband is a hunter, and we are so lucky he brings home a lot of venison meat each year. In the past few years, we have started to process our own deer meat.
We turn most of into ground, but my husband always tries to save several roasts from each deer. Deer meat is very lean, so figuring out how to cook it so it is tender and flavorful can be challenging.
Today, I am going to share with you how I make my delicious Crock-Pot venison roast recipe.
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Crock-Pot Venison Roast Recipe
Ingredients:
- 3 medium carrots
- 3 celery stalks
- 1 medium onion
- 3-4 medium Yukon or red potatoes
- 3-4 garlic cloves
- 1 packet brown gravy mix
- 14.5 ounce can beef broth, low-sodium
- 1 1/2 – 2 1/2 pound venison roast
- salt and pepper, to taste
Start by chopping all of your vegetables. Chop the carrots into large chunks.
Do the same for the celery and the onion.
I like to quarter my potatoes if they are small, or into eight pieces if they are larger potatoes. You want to make large, but bite-size pieces of potato.
Note: My basic roast recipe always calls for carrots, onion, celery, potatoes, and garlic, but sometimes I also like to add mushrooms or other vegetables. This is optional. I simply chop them into large chunks. You can add any kind of vegetables you like, but I recommend chopping everything into large chunks rather than little tiny slices so nothing gets over-cooked.
Add all of the vegetables to the Crock-Pot. Slice the garlic and add it to the Crock-Pot.
Sprinkle half the packet of gravy mix over the vegetables.
Pour the beef broth over the vegetables and stir everything to combine.
Note: I like to use low or no sodium beef broth and gravy mix when I can, so I can control the amount of salt in the recipe.
Season the venison roast with salt and pepper and add it to the Crock-Pot on top of the vegetables.
Sprinkle the other half of the gravy packet mix over the roast and place the lid on the Crock-Pot. Cook on low for eight hours.
Take out the roast from the Crock-Pot and allow to rest for 5 minutes before slicing and serving.
Remove the vegetables from the Crock-Pot with a slotted spoon and serve alongside the sliced roast. You can use a ladle to transfer some of the cooking liquids to serve over the roast. This helps to keep the roast moist.
Crock-Pot Venison Roast
This delicious, savory venison roast comes together in just minutes. Low heat and slow cooking are perfect ways to create tender meat.
Ingredients
- 3 medium carrots
- 3 celery stalks
- 1 medium onion
- 3-4 medium Yukon or red potatoes, quartered
- 3-4 cloves garlic, sliced
- 1 packet brown gravy mix
- 1 14.5 oz can beef broth, low sodium
- 1.5 – 2.5 pound venison roast
- salt and pepper, to taste
Instructions
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Chop the carrots, celery, onion, and potatoes and add to the Crock-Pot. Slice the garlic and add it to the Crock-Pot.
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Sprinkle half of the brown gravy mix packet over the vegetables.
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Pour one can of beef broth over the vegetables. Stir to combine.
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Season the venison roast with salt and pepper. Add the roast to the Crock-Pot. Sprinkle the remaining half of the gravy mix packet over the roast.
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Place the lid on the Crock-Pot and cook on low for 8 hours.
-
Remove the roast from the Crock-Pot and allow to rest for 5 minutes before slicing.
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Scoop the vegetables from the Crock-Pot with a slotted spoon and serve alongside the roast. Use a ladle to remove some of the cooking liquids to serve alongside the roast.
Recipe Notes
You can add mushrooms or other vegetables to the roast at the beginning of the cooking process.
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