Crock-Pot Venison Roast Recipe (2024)

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If you have a hunter in the family you are going to love this recipe for Crock-Pot Venison Roast! The venison pot roast & vegetables come out super tender!

Crock-Pot Venison Roast Recipe (1)

Slow Cooker Venison Roast

Here is a recipe for all you hunters or wives of hunters! Submitted by reader Kari M. is this fantastic recipe for Venison pot roast cooked right in your slow cooker!

This is a classic recipe for venison roast with yellow potatoes, carrots, celery and onion.

A packet of onion soup mix and some fresh thyme add some fantastic flavor to this roast.

Fresh thyme goes well with the venison meat and it helps hide that “gamey” flavor that venison tends to have.

And best of all, this is one of those recipes that you can let cook away pretty much all day on low heat so that you don’t have to babysit it. Just prep your veggies and throw everything in the pot.

When it comes time for dinner you can dish it up right out of the slow cooker or plate it up on a pretty serving platter and get all fancy.

You can also make a gravy from the liquid in the slow cooker to pour all over your roast and potatoes.

If that is your sort of thing!

Crock-Pot Venison Roast Recipe (2)

Frequently Asked Questions:

What is the best cut of venison roast to use in this recipe?

Each hunter processes their deer meat a little bit differently and the cuts of roast that they end up with may vary. That being said this recipe will work for just about any cut of venison roast. The low and slow cooking process will yield a tender roast when cooked no matter what cut of venison roast you use.

Can I cut this recipe in half?

If you have a smaller venison roast than the 3 pound size called for in this recipe you can easily cut this recipe in half. You may want to reduce the cooking time by about 1 hour depending on how your brand of slow cooker cooks. Start with 5 hours on LOW and cook longer if needed.

Can I add other vegetables to this venison roast recipe?

Yes, feel free to add other root vegetables to this recipe such as parsnips, turnips or rutabaga along with or as a substitution for the potatoes and carrots.

Crock-Pot Venison Roast Recipe (3)

Special Diets

Low Fat | Low Sugar

This recipe for Crock-Pot Venison Roast is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes

More Tasty Slow Cooker Entrees To Try:

  • Crock-Pot Chicken Cordon Bleu + Video
  • Slow Cooker Potatoes, Sausage And Green Beans + Video
  • Crock-Pot Honey Sesame Chicken
  • Slow Cooker Cheeseburger Joes
  • Crock-Pot Taco Bake

Crock-Pot Venison Roast Recipe (4)

Crock-Pot Venison Roast Recipe

Heidi Kennedy

If you have a hunter in the family then you are going to love this classic venison roast recipe that is made super easy in the slow cooker. The venison meat and vegetables come out super tender and full of flavor!

3.92 from 319 votes

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Entrée

Cuisine American

Servings 8 Servings

Calories 467 kcal

Ingredients

Instructions

  • Place potatoes, carrots, celery, onion, garlic and 1 sprig of thyme in the bottom of a 6 quart or larger slow cooker.

    8 Medium Yellow Potatoes –2 Medium Carrots –1 Medium Celery Stalk –1 Medium Yellow Onion –2 Cloves Garlic –2 Sprigs Fresh Thyme

  • Gently set the venison roast on top of the vegetables.

    3 Pounds Venison Roast

  • Sprinkle onion soup mixture all over the meat and then gently pour 1 cup of water over everything

    1.5 Ounces Onion Soup Mix –1 Cup Water

  • Cover and cook on LOW for 6 to 8 hours or until the roast is easily chunked apart into serving pieces with a fork.

  • To serve, carefully remove roast from slow cooker and place on a serving platter, using a slotted spoon arrange the cooked vegetables from the slow cooker around the meat. Garnish with additional sprig of fresh thyme (optional).

    2 Sprigs Fresh Thyme

Notes

If you would like you can easily make a wonderful gravy out of the liquid remaining in the slow cooker. Simply strain the liquid using a fine mesh strainer into a medium saucepan. Heat the liquid over medium-high heat until simmering. While the liquid is heating mix together 2 tablespoons all-purpose flour and 4 tablespoons cold water with a fork until there are no lumps. Once the liquid in the pan is simmering gently stir in the flour and water mixture and continuously stir while cooking until the liquid begins to thicken (about 3 to 5 minutes). Remove from the heat and transfer gravy to a gravy boat for serving over the roast and vegetables.

Nutrition

Calories: 467kcal | Carbohydrates: 33g | Protein: 65g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 194mg | Sodium: 933mg | Potassium: 1253mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2750IU | Vitamin C: 47.9mg | Calcium: 50mg | Iron: 10.4mg

Tried this recipe?Rate the recipe and then let us know how it was!

Crock-Pot Venison Roast Recipe (5)
Crock-Pot Venison Roast Recipe (2024)

FAQs

Does venison get more tender the longer it cooks? ›

The tough fibers and connective tissue break down into collagen, which then dissolves into gelatin. Over time, these fibers expel moisture, leaving the meat dry. Once the meat is dry, upon continued cooking, the fibers will relax and begin to absorb the fat and gelatin, creating tender, flavorful meat.

How do you cook venison so it's not tough? ›

so don't overcook them you want them to be like rare plus medium rare so hot and fast. and then if you have tougher cuts like large roasts to meat. you're gonna wanna raise those low and slow. so add some liquid and cook until they're really tender.

Why is my venison roast not tender? ›

Why does my venison always come out tough? If you find that your roasts always come out sort of rubbery, dry or hard, it's likely because you're not cooking long enough and at a low enough temperature. If you're using a slow cooker you want to cook your meat on low for 8-9 hours, or until falling-apart tender.

What temperature should venison roast be cooked at? ›

Cook to a minimum of 160 degrees F.

How do you make deer meat super tender? ›

Simply put, aging results in a more tender, albeit smaller product. To inhibit bacteria growth and encourage enzymes to work, keep the meat above freezing and below 40 degrees. The ideal temperature range for aging meat is between 34 and 37 degrees.

What is the best method for cooking venison? ›

Salt + heat = crispy & delicious

When roasting larger cuts, first sear all sides of the meat to seal in the juices. To achieve a medium-rare roast, cook at 350°F for 15 minutes per pound.

What seasoning to use on venison? ›

Ideal flavours for venison
  1. Fruits: quince, cherries, prunes, blackberries, apples.
  2. Herbs: thyme, rosemary, bay, sage.
  3. Spices: star anise, allspice, black pepper, cloves, juniper.
  4. Alcohol: red wine (e.g. Grenache, Zinfandel), cider, ale. Other: chestnuts, celeriac, red cabbage, chocolate, mushroom.
Mar 7, 2016

What takes the gamey taste out of venison? ›

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution. 2. Vinegar solution - 1 cup per quart of cold water. Use enough solution to cover the game completely.

What is best to soak deer meat in before cooking? ›

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

Which venison cut is tender enough to roast? ›

Roasts. The roast is the upper portion of the rump, although a roast can be cut into steaks or even ground, if you wish. Discreet tissue lines separate bands of muscles on the hind quarters, and any sizeable chunk of red meat you harvest from the hind quarters will make an excellent roast.

Does soaking venison in milk make it tender? ›

Let it sit in the refrigerator for at least four hours, and no more than 12, before proceeding to cook it as you normally would. The calcium in milk contains enzymes that will tenderize the meat, and the main protein in milk will neutralize the gamey flavor.

How do you make roast more tender? ›

There are two factors that will make a roast very tender:
  1. slow cooking at a low temperature. The longer you can cook, the more collagen (connective tissue) breaks down into fat. The problem becomes overcooking which is why you need to do this at low temperatures. ...
  2. slicing the meat across the grain and using thin slices.
Nov 21, 2020

How do you know when venison is fully cooked? ›

Cook all venison thoroughly and serve hot or very cold. Venison should be cooked to at least 165° to ensure harmful bacteria are killed. The color of the meat is not a reliable indicator of when the venison is fully cooked. Use an accurate, calibrated thermometer for monitoring the cooking temperature of the venison.

What temp does venison fall apart? ›

Working cuts of venison must be cooked for a relatively long time at a low temperature (220° to 325° F) to allow the connective tissue to breakdown. Once this happens you will get a fork-tender, flavor packed piece of meat.

How can you tell if venison is done without a thermometer? ›

Here's how to determine doneness without a thermometer. Gingerly poke a lean surface of the roast with your index finger. If the flesh yields easily, the meat is rare; more resistance means the meat is medium rare, and firm meat is well done.

Does meat get softer the longer you cook it? ›

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

Does venison take longer to cook? ›

Cooking times and settings are much the same as for any other meat. 1½– 2 hours in a medium oven is about right. All meats taste better if browned first. Marinating is not necessary with our tender venison but if you do then it will add extra flavour.

Why is my venison steak chewy? ›

In the middle of these muscles are a big wade of fat and gland which also alters the flavor of the meat. This fascia is what makes the meat chewy, taste gamey, and makes the muscle contort out of shape when it cooks. The result of trying to cook these muscles as one steak is a tough, chewy, gamey, piece of meat.

How long is too long to age venison? ›

For those new to it, it is best to start short and work your way up to longer hang times once you work out any potentially devastating kinks. Typically for the best balance of flavors, venison should age for between 18 to 21 days. Provided you have the space, aging can be a very simple process.

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