The most flavorful, juicy, and perfectly tender venison roast made in the slow cooker with potatoes, carrots, and an insanely delicious gravy that thickens while the roast cooks. Fresh herbs and red wine add rich flavor, creating a roast that the whole family will love!
Easy venison slow cooker recipe
I love a good crockpot recipe during the fall and winter months! The delicious smell radiates through the house and it makes for an easy dinner. You just need 15 minutes of prep time, then let the slow cooker do the rest of the work!
Aside from the super tender and flavorful venison, what I especially love about this recipe is the gravy! It's the perfect consistency, full of flavor and it thickens while the roast cooks - it doesn't require any extra work!
If you're looking for an oven-braised roast, you also have to make my very popular Beer Braised Venison Roast with Carrots and Mashed Potatoes!
Why you'll love this deer roast recipe
- Minimal prep work required. All you need is 15 minutes of prep time to sear the roast and deglaze the skillet, then transfer everything to the crockpot to slow cook.
- The gravy thickens while the roast cooks. No need to thicken the gravy on the stove after the roast is finished. This really sets this recipe apart from others. I like to add flour to the broth, so the liquid thickens slightly as the roast cooks, creating a delicious gravy that's ready when the roast is!
- Perfect blend of flavors. Red wine, fresh herbs, dijon mustard and balsamic vinegar all come together to create the most delicious roast and gravy!
- Fork tender venison roast. After 6-8 hours the roast will be fork tender and the vegetables will be perfectly cooked.
The best way to cook venison roast
The best way to cook venison roast is always low and slow, whether that be in a crockpot or the oven. This means you cook the roast slowly using low heat for an extended period of time.
The slow cooker is a great method for making roast, vegetables, and gravy all at once. It's also a great make-ahead dinner. Take 15 minutes to prepare everything in the morning and you'll have a delicious dinner ready for you at the end of the day.
I also love a braised venison roast. Braising is a method of slow cooking in the oven with a small amount of liquid over a few hours. My Beer Braised Venison Roast is one of the most popular recipes on my website! It has a rich flavor and an onion gravy that's insanely delicious served over mashed potatoes.
Ingredients
- Venison roast
- All-purpose flour
- Olive oil
- Yellow onion
- Garlic cloves
- Red wine (or beef stock)
- Fresh thyme (or dried)
- Fresh rosemary (or dried)
- Balsamic vinegar
- Worcestershire sauce
- Dijon mustard
- Beef stock or broth (or venison stock or broth)
- Salt
- Black pepper
- Large carrots
- Baby yellow potatoes (or regular yellow potatoes)
Scroll down to the recipe card for the full ingredient list.
How to make an easy slow cooker venison roast with vegetables
Slow cooker venison roast requires only minimal hands-on prep work, then set it and forget it!
- Step 1: Prep the roast. Season with salt and pepper and sprinkle with flour. This helps to create a nice crust when searing.
- Step 2: Sear the roast. Sear the venison roast on all sides until it's a nice golden brown color. This creates flavor, so I highly recommend doing this if time allows! You only need about 5 minutes to sear the roast.
- Step 3: Deglaze the skillet. Add your chopped onion and herbs to the same skillet and cook until soft, then deglaze the skillet with red wine (or beef broth). You want to scrape all those browned bits off the bottom of the skillet while the red wine simmers to make sure you don't leave behind any flavor!
- Step 4: Whisk together broth and flour. This will go right into the skillet to thicken the liquid slightly, creating a delicious gravy.
- Step 5: Add the remaining ingredients. Add the remaining broth and vegetables to the skillet on top of the roast.
- Step 6: Slow cook the roast. Cook on low for 6-8 hours or until fork tender, then enjoy!
Scroll down to the recipe card for the full instructions.
Crockpot venison roast with gravy
In my opinion, you can't have a roast without vegetables and gravy!
I like to mix flour with the broth before adding the broth to the slow cooker. As the roast cooks, the liquid thickens slightly, creating the perfect gravy consistency! The best part? The gravy is ready when the roast is! There's no need to pull the liquid out of the slow cooker and thicken it on the stove with cornstarch as most venison roast recipes call for.
Frequently asked questions
What cut of meat is deer roast?
Roasts can come from the rump, neck, or shoulder of the deer. Deer roasts can be bone-in or boneless. My favorite is the boneless rump roast, but this is also a great recipe for creating fall-apart tender bone-in neck or shoulder roasts.
Should I sear my roast before putting it in the crockpot?
Searing a venison roast before adding it to the slow cooker creates a nice golden brown crust and more complex flavors. While this isn't absolutely necessary, it will give your roast and gravy more flavor.
Is it better to cook roast on high or low in the slow cooker?
Cooking roast low and slow will typically yield more tender results.
How do you tenderize a venison roast?
Cooking a venison roast low and slow, meaning a low temperature over a long period, usually 6-8 hours, will break down the connective tissue creating a fork-tender roast.
Does cooking venison longer make it more tender?
The longer you slow cook your venison roast the more tender it will become. But once the roast is fork tender, you want to stop the cooking process otherwise the roast will dry out and become tough again.
How do you keep a roast moist in a slow cooker?
To keep the roast from drying out, you need to create a moist environment in the slow cooker. The meat and vegetables don't need to be covered in liquid, just a couple of cups will be enough. Since the slow cooker is covered with a lid, it traps the moisture inside.
Does roast in a crockpot need to be covered in liquid?
You there's no need to completely cover the roast and vegetables with liquid in the crockpot. You only need a couple of cups of liquid to create moisture inside the crockpot.
Recipe tips for the best venison roast
- Sear the roast. Searing the roast in a hot skillet creates a deep golden brown crust, adding delicious flavor to the roast. This flavor also carries through to the gravy.
- Use a semi-dry red wine. I like to use a red blend that's around the $10-15 price point. There's no need to use an expensive wine when it comes to cooking, but you still want to choose one that you would enjoy drinking.
- Place the carrots and potatoes on top of the roast. Placing the vegetables on top of the roast prevents them from getting mushy and falling apart. It's OK if the vegetables aren't sitting in liquid.
- Cook on low. It can be tempting to set the slow cooker too high, but I recommend cooking on low for the best results. You'll find that the roast comes out more tender and moist. Turn your slow cooker on in the morning and let it do all the work.
Troubleshooting
Why is my roast still tough?
If your roast isn't coming out fork tender, you likely just need to cook it longer. Depending on the size of your roast, it may require more than 6-8 hours. If time allows, I recommend cooking on low versus high because this will also yield more tender results.
What happens if you slow cook a roast too long?
If you cook a roast too long the fat and gelatin will run out of the meat, causing the roast to become dried out and tough. Once the roast is fork tender, enjoy the roast or turn your slow cooker to warm until you're ready to eat.
Storage & reheating
The venison roast, vegetables and gravy can be stored in an airtight container in the fridge for up to 3-4 days. One thing I love about this recipe is that the gravy reheats super well! It doesn't turn into a thick gelatin blob.
If reheating individual portions, I find that the microwave is the best way to do it, but if you're reheating a large amount, you can reheat in the oven at 350 degrees until warm.
If you enjoyed this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below! I'd love to hear from you! If you're on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I enjoy seeing all the pictures! 😊
Best Crockpot Venison Roast
Ingredients
- 2-3 pound venison roast
- 6 tablespoons all-purpose flour divided
- 2 tablespoons olive oil
- 1 large yellow onion largely diced
- 4 garlic cloves peeled and smashed
- 1 cup red wine or beef broth
- 4 sprigs fresh thyme or ½ teaspoon dried
- 2 sprigs fresh rosemary or ½ teaspoon dried
- 1 tablespoon balsamic vinegar
- 1 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
- 2 cups beef broth or venison broth
- ½ teaspoon salt plus more for seasoning roast
- ¼ teaspoon black pepper plus more for seasoning roast
- 4-5 large carrots peeled and cut into 2-inch pieces
- 1.5 pounds baby yellow potatoes or regular yellow potatoes cut into 2-3 inch pieces
Instructions
- Pat the roast dry with paper towels, then generously season with salt and pepper. Sprinkle 2 tablespoons of flour all over the roast.
- Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Sear the roast until nicely browned on all sides, about 5-7 minutes. Transfer the roast to the slow cooker.
- Using the same skillet, add the onion, garlic, thyme, and rosemary and cook for 2 minutes. Slowly pour in the red wine and simmer until reduced by half, scraping the browned bits from the bottom of the skillet (lots of flavor there). Mix in the balsamic vinegar, worcestershire, and dijon mustard. Transfer to the slow cooker.
- In a bowl, whisk the remaining 4 tablespoons of flour with 1 cup of broth (lumps are OK), then add to the slow cooker.
- Add the remaining 1 cup of broth, carrots, and potatoes to the slow cooker. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
- Cook on low for 6-8 hours or until the venison roast is fork tender.
Notes
- Venison roast: I like to use a 2-3 pound roast, but you can also use a larger 4-5 pound roast - it just may take longer to cook.
- Yellow potatoes: Yellow potatoes are the perfect creamy texture for this recipe. I like to use mini potatoes because it's less prep work, but larger yellow potatoes will work great too. Just cut into 2-3 inch pieces.
- Carrots: You could substitute baby carrots for less prep work.
- Red wine: A semi-dry red wine adds rich flavor and a touch of sweetness. It helps to create a delicious gravy, but you can substitute more beef broth for a non-alcoholic alternative.
- Sear the roast. Searing the roast in a hot skillet creates a deep golden brown crust, adding delicious flavor to the roast. This flavor also carries through to the gravy.
- Use a semi-dry red wine. I like to use a red blend that's around the $10-15 price point. There's no need to use an expensive wine when it comes to cooking, but you still want to choose one that you would enjoy drinking.
- Place the carrots and potatoes on top of the roast. Placing the vegetables on top of the roast prevents them from getting mushy and falling apart. It's OK if the vegetables aren't sitting in liquid.
- Cook on low. It can be tempting to set the slow cooker too high, but I recommend cooking on low for the most tender and moist results. Turn your slow cooker on in the morning and let it do all the work.
- Why is my roast still tough? If your roast isn't coming out fork tender, you likely just need to cook it longer. Depending on the size of your roast, it may require more than 6-8 hours. If time allows, I recommend cooking on low versus high because this will also yield more tender results.
- What happens if you slow cook a roast too long? If you cook a roast too long the fat and gelatin will run out of the meat, causing the roast to become dried out and tough. Once the roast is fork tender, enjoy the roast or turn your slow cooker to warm until you're ready to eat.
Nutrition
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.
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Andrew says
What oven temperature? 110C?
Rachel Kochlin says
This recipe was tested using a slow cooker, but if you'd like to make it in the oven, I'd try 325 degrees Fahrenheit for 3-4 hours. Check periodically for doneness - it's done when you can easily pull it apart with a fork.
Karen says
Thank you for this recipe. The perfect Sunday dinner with a side of asparagus!
Rachel Kochlin says
I'm so glad you enjoyed the recipe! Thanks so much for taking the time to leave a review!
John says
R
Peyton says
I just tried this recipe for the first time and I am extremely pleased with it! I definitely will be using again, the gravy turned out very good!
Rachel Kochlin says
Peyton, I'm so happy you enjoyed the recipe and that you plan to make it again! Thanks so much for sharing!
Sarah Spencer says
Great roast - cooked on 80 for 7 hours
Used port instead of red wine
Rachel Kochlin says
Sarah, thanks so much for giving my recipe a try and leaving a review! I'm so glad you enjoyed it!
Geo says
This didn’t work for me. Masking the taste of the venison is truly difficult
Rachel Kochlin says
Venison does have a distinct flavor, and while this recipe is designed to help tame the gamey notes, it won't completely mask the taste of the meat itself. At the end of day, it is still deer meat. If someone doesn't enjoy the natural flavor of venison, it may not be the right protein for them, and that's okay. This recipe has been a favorite for many readers, but I appreciate you giving it a try.
Jeff says
How long for a 3lb roast 6-8 hours is a huge window and I want to serve it on time with my other dish.
Rachel Kochlin says
Slow cooker times can vary quite a bit depending on the size and shape of the roast and the slow cooker itself, since different brands run a little hotter or cooler even on the same setting. That's why there's a time range instead of one exact cook time. For a 3 lb roast, I'd plan for the full 8 hours so you're not rushed. If it becomes fork-tender earlier, you can simply switch it to the warm setting until you're ready to serve. Hope that helps!
Tyler says
Hello! This recipe looks fantastic but all I have are venison backstraps. Can I still make them work with this recipe?
Thank you!
Rachel Kochlin says
I'm so glad the recipe sounds good to you! I usually like to save backstrap for steaks, but it can work. Just keep in mind that it's very lean and tender, so it can dry out if cooked for too long. Just keep a close eye on it, and remove the venison when you can easily shred it with a fork. Hope that helps!
Tyler says
Thanks so much for the help! Everything came out fantastic!
I ended up using a little over a pound of backstrap and a pound of tenderloin (that I thought was backstrap, whoops!). I followed the recipe for the most part except I didn't have red wine or balsamic vinegar but despite that, it was a hit! I also ended up pressure cooking the meat in the instapot for an hour and it turned out so well I don't I'll ever make roast any other way lol. Truly grateful for this recipe!
Rachel Kochlin says
Tyler, thank so much for coming back to share this! I'm so glad the recipe turned out well for you, and that it even worked with backstrap and tenderloin. That's great to know. I hope you find even more venison recipes here that you enjoy!
Greg says
Back straps are like the filet mignon of venison! You don’t need the crockpot. But the cooking is very similar. Pat dry, salt generously, sear in skillet 6min total (usually has 3 sides, 2min/side), finish in oven with butter/rosemary/thyme (depending on size of strap) for about 5min. The put aside to rest. While resting, take the skillet with all the seared flavor, add diced shallots and olive oil. Once browned add beef broth and red wine. Let simmer for 2min. Take off heat, add butter and that’s your glaze. Best venison back strap I’ve ever had.
Sandra Satterwhite says
This recipe is by far the best I ever made.I have cooked venison for many years and tried different recipes.The gravy is Awesome.! Keep up with great recipes!!
Rachel Kochlin says
Sandra, thank you so much!! That truly means a lot, especially from someone who's cooked venison for years! I'm glad you loved both the roast and the gravy. I appreciate your kind words and taking the time to leave a review. I hope you find more venison recipes on my website that you love as much as this one!
Vaughn says
My daughter got a buck so our freezer is full and I was searching for recipes - luckily I found this one! Wow, delicious!! I didn’t have red wine so just used more broth as directed and the gravy was perfect. Thanks for the delicious recipe - I’ll be making this again!
Rachel Kochlin says
Vaughn, that makes me so happy to hear! Congrats to your daughter! I know the excitement first hand! I'm thrilled you both enjoyed the recipe and that it's one you'll come back to. Thanks so much for sharing your kind words!
Greg Foan says
This is an excellent recipe. The roast turned out tender and tasty, the carrots and potatoes were perfectly fine, and the gravy, while a bit on the thin side, was very tasty. This one is a keeper.
Rachel Kochlin says
Greg, I'm so glad you enjoyed the recipe! It makes me happy to hear the roast turned out tender and flavorful. So glad this one's a keeper!!
Amber Bird says
First time preparing venison and I wasn’t sure how I’d like it. This recipe was AMAZING. Very flavorful.
Maureen Shandel says
This recipe came out fantastic! Thank you Rachel! It was just dreamy coming home from work and having this delicious dinner. This recipe was easy and a little different from my usual roast recipes and I loved it. I will be joining your fan club to find more delicious, healthy recipes. Thanks again.
Maureen
Rachel Kochlin says
Maureen, thank you so much! I'm so happy that you enjoyed the recipe and that it was an easy and delicious dinner to come home too! I really appreciate your kind words and support. Thanks for being part of my little community here!
Melissa F says
This recipe is amazing!!! We have used it a few times to make what is usually tough venison neck roast. Comes out melting in your mouth!!! We can’t get enough. I do use all beef broth and no wine, cook for 8-10 on low. I also, use garlic and pepper high mountain seasoning to marinate and tenderize overnight prior to cooking.