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Crock-Pot deer roast with vegetables

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.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Resting time 5 minutes
Total Time 8 hours 15 minutes
Servings 6 people
Author Laura Silva


  • 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


  1. Chop the carrots, celery, onion, and potatoes and add to the Crock-Pot. Slice the garlic and add it to the Crock-Pot.

  2. Sprinkle half of the brown gravy mix packet over the vegetables. 

  3. Pour one can of beef broth over the vegetables. Stir to combine.

  4. 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.

  5. Place the lid on the Crock-Pot and cook on low for 8 hours.

  6. Remove the roast from the Crock-Pot and allow to rest for 5 minutes before slicing.

  7. 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.