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!
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!
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.
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.
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
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!
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.
Particularly for medium-rare doneness, venison needs to achieve an internal temperature of 145°F before removing from the heat, whereas ground venison must be cooked at 160°F. Additionally, a casserole dish made from venison including leftover meats must be reheated to 165°F .
Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.
When pan fried or sauteed, cuts from the shoulder, front legs, and lower back legs stay tough and chewy, which is one reason many hunters turn much of their deer into venison sausage. He says even densest shoulder roast can be made tender and succulent by slowly cooking it with moist heat.
Here are a few tips and guidelines on how to cook deer meat:
Marinate the meat: To tenderize the meat and add flavor, marinate it in a mixture of acidic ingredients, such as vinegar or citrus juice, and herbs and spices. ...
Cook low and slow: Venison is lean meat, which means it can dry out easily i.
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.
If you don't have one, however, or if it's not within reach when you need it, the touch test also works: Touch the cut of meat with your finger and then feel the fleshy part of your hand underneath your thumb. The meat is raw if it feels like the fleshy part.
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.
Simply put, overcooking venison will result in a potentially rubbery piece of meat with a gamey flavor (via Southern Living). You may have already heard others describe venison and other hunted animals as "gamey" and wondered what it meant.
Saltwater Brine:Mix water with salt to create a brine solution. A typical ratio is about 1 tablespoon of salt per quart of water. Submerge the venison in the saltwater brine and refrigerate it for a few hours or overnight. Rinse the meat thoroughly with cold water before cooking to remove excess salt.
Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat. Always be marinate meats in the refrigerator. Always include a high-acid liquid like lemon or tomato juice, vinegar or wine to soften the muscle fibers.
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.
I know that it is unconventional, but it is essential that it is cooked from frozen to prevent drying out. Add the 2 cups of water to the bottom of the pan to prevent any drippings from burning. Top up with water as needed throughout the cooking process to always keep a thin layer of water in the bottom of the pan.
You can simply pat the venison dry and season with salt and pepper before cooking, or you can marinate the cut of meat for a few hours or overnight. Personally, when it comes to venison steak and venison backstrap, I like to use a simple marinade to enhance the flavor of the venison without overpowering it.
Venison has a naturally deep red color that is much darker than beef, so you cannot rely on the color of the meat to judge its doneness. Venison will look incredibly rare when it is actually medium and if it looks a pink "medium" color, it is actually well done.
The CDC also urges hunters to cook their venison more thoroughly. They recommend cooking steaks and other whole cuts to at least 145 degrees at the center and letting it rest three minutes before carving and eating to ensure the heat kills all parasites. Ground venison should be cooked to at least 160 degrees.
Venison behaves in many ways like beef, albeit very lean. You can cook the tender, steaky cuts of venison to the same doneness levels as you would beef, namely 130–135°F (54–57°C) for medium rare and 135–145°F (57–63°C) for medium. Hitting those temperatures just right is important for maximum enjoyment.
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