Slow Cooker Venison Roast Recipe
Ingredients
- 3-4lb venison roast*
shoulder or neck is best, bone-in or out is fine – see notes
- 1 and 1/2 tsp. salt
divided
- 1 Tbsp. high heat tolerant cooking fat
duck fat, avocado oil, clarified butter/ghee
- 1 and 1/2 cups venison stock or beef stock*
- 2 Tbsp. tomato paste
- 1 Tbsp. balsamic vinegar
- 1 and 1/2 tsp. Worchestershire sauce
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1 tsp. pepper
- 5 garlic cloves
minced
- 1 large
yellow onion, cut into large pieces
- 1 lb. baby yellow potatoes
- 4-5 carrots
peeled and cut into 2-inch pieces
- 2 Tbsp. tapioca starch
arrowroot powder or cornstarch
Directions
- 1
Remove your roast from the packaging and dry thoroughly with a paper towel to remove any liquid or old blood. Then, sprinkle 1/2 teaspoon of the salt all over the meat.
- 2
Heat the oil/fat in a large skillet over medium-medium high heat and sear the roast on all sides until brown. If you go to flip the meat and it’s sticking to the pan, it’s not ready to be flipped. When a sear forms, it will release from the skillet.
- 3
Once seared all over, remove the roast from the skillet and place it in the bottom of a slow cooker.
- 4
Pour in the stock or add frozen stock to the bottom of the slow cooker. Then, add the tomato paste, balsamic vinegar, Worchestershire sauce, thyme, parsley, pepper, half of the garlic and 1/2 teaspoon of the salt. Rub that all over the meat the best you can.
- 5
Then, add the onions, carrots and potatoes on top. Sprinkle on the remaining salt and garlic.
- 6
When you’re ready to serve, remove the meat and shred it on a board. Toss the veggies in the juice and move them to a platter to add with the pulled venison roast. You can halve the potatoes if you like.
- 7
If you want gravy, mix the cornstarch (or tapioca or arrowroot powder) with a bit of the strained pot drippings to make a slurry. Then, add the rest of the drippings and the slurry to a small saucepan and reduce over medium-low heat for 10 minutes.
- 8
Serve & ENJOY!
Slow Cooker Venison Roast Recipe
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Based on 38 ratings
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About this Recipe
Craving a venison roast that's consistently tender, juicy, and packed with flavor, all with minimal effort? This slow cooker recipe takes the guesswork out of preparing a perfect venison meal, delivering exceptional results every time.
The genius of this recipe lies in harnessing the slow cooker, which gently braises the venison over hours, ensuring it becomes incredibly moist and succulent. This low-and-slow approach is key to transforming what can sometimes be a lean, tough cut into a fall-apart tender dish, soaking up all the rich aromas and flavors.
Prepare your senses for a deeply savory and aromatic experience. You'll pull apart venison so tender it practically melts in your mouth, infused with a complex blend of garlic, thyme, parsley, and a hint of tang from balsamic vinegar and Worcestershire. The accompanying baby yellow potatoes and carrots emerge perfectly cooked, having absorbed the rich, unctuous gravy that develops as the roast slowly cooks. This is a comforting, hearty meal that promises a wonderfully satisfying and flavorful payoff.
This recipe is flexible for your venison roast cut; while shoulder or neck is recommended for their rich marbling and flavor, other cuts will also achieve incredible tenderness in the slow cooker. If venison stock isn't readily available, beef stock works beautifully as a flavorful alternative. For thickening the delicious pan juices, feel free to use tapioca starch, arrowroot powder, or cornstarch, depending on your preference or what's in your pantry.
This slow cooker venison roast is an ideal centerpiece for a cozy family dinner or a comforting meal after a long day. Simply serve it directly from the slow cooker, allowing guests to enjoy the tender meat and flavorful root vegetables, perhaps with a side of crusty bread to soak up every last drop of the rich gravy.