Best Crockpot Venison Roast
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!
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 could 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.
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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