Slow Cooker Venison Roast – Fall-Apart Tender & Packed with Flavor Recipe

Introduction

This Slow Cooker Venison Roast is a rich, fall-apart tender dish packed with robust flavors from red wine, herbs, and garlic. Perfect for cozy dinners, it combines hearty vegetables with a juicy roast that melts in your mouth.

Ingredients

• 3-4 lb Venison Roast
• 2 teaspoons Salt (divided)
• 1 tablespoon Avocado Oil
• 1 cup Red Wine (divided)
• 1 Onion, sliced
• 1 cup Beef Broth or Venison Broth
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Red Wine Vinegar
• 2 tablespoons Tomato Paste
• 1 teaspoon Black Pepper
• 1/2 tablespoon Fresh Thyme (or 1/2 teaspoon dried thyme)
• 2 teaspoons Fresh Rosemary (or 1/4 teaspoon dried rosemary)
• 4 Cloves Garlic, minced
• 1 lb Baby Potatoes, halved
• 1 lb Carrots, peeled and cut into 2-inch pieces
• 2 tablespoons Cornstarch or Arrowroot Powder (optional, for gravy)

Instructions

1. Step 1: Let the venison roast come to room temperature. Remove it from packaging and pat it dry with paper towels to ensure a good sear.
2. Step 2: Heat the avocado oil in a large skillet over medium-high heat. Season the roast generously with 1 teaspoon of salt and sear it on all sides until browned. Transfer the roast to the slow cooker and scatter the sliced onions around it.
3. Step 3: Pour half a cup of red wine into the hot skillet. Use a wooden spoon to scrape up the browned bits from the pan, then pour this mixture over the roast in the slow cooker.
4. Step 4: In a bowl, whisk together the minced garlic, red wine vinegar, Worcestershire sauce, tomato paste, beef broth, remaining red wine, rosemary, thyme, remaining salt, and black pepper. Pour this mixture over the roast.
5. Step 5: Place the halved baby potatoes and carrot pieces on top of the roast in the slow cooker. Avoid placing vegetables underneath the meat to keep them from becoming mushy.
6. Step 6: Cover and cook on LOW for 8-9 hours, or until the venison is fork-tender and easily shredded.
7. Step 7: Transfer the roast to a serving platter and shred it with two forks. Dip the vegetables in the cooking broth before adding them to the platter.
8. Step 8 (Optional): To make gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Bring the broth from the slow cooker to a boil in a saucepan over medium heat. Slowly stir in the cornstarch mixture and cook until the gravy thickens.

Tips & Variations

• Use dried herbs if fresh are unavailable, but reduce the quantity as dried herbs are more concentrated.
• For deeper flavor, marinate the venison roast in red wine and herbs for a few hours before cooking.
• Add mushrooms or parsnips alongside the potatoes and carrots for extra earthiness.
• For a thicker gravy, add the cornstarch slurry slowly and stir continuously to avoid lumps.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the venison roast and vegetables for up to 3 months. To reheat, warm gently on the stove or in the microwave, adding a splash of broth or water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of venison for this recipe?

Yes, tougher cuts like venison shoulder or leg work best for slow cooking since they become tender and flavorful over time.

Is it possible to cook this recipe in a pressure cooker?

Absolutely. Adjust the cooking time to about 60-75 minutes on high pressure, then allow natural pressure release. This method speeds up the process while still resulting in tender meat.

Slow Cooker Venison Roast – Fall-Apart Tender & Packed with Flavor Recipe

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★★★★★

5 from 124 reviews

• Author: Hugo
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Slow Cooker Venison Roast recipe delivers a fall-apart tender venison roast, infused with rich flavors from red wine, fresh herbs, and savory broth. Perfectly seared and slow-cooked with baby potatoes and carrots, it’s an easy and comforting meal for any season.

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Ingredients

Scale 1x2x3x

Venison Roast

• 3–4 Lb Venison Roast
• 2 teaspoon Salt (divided)
• 1 tablespoon Avocado Oil
• 1 Cup Red Wine (divided)
• 1 Onion, sliced
• 1 Cup Beef Broth or Venison Broth
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Red Wine Vinegar
• 2 tablespoon Tomato Paste
• 1 teaspoon Black Pepper
• 1/2 tablespoon Fresh Thyme (or 1/2 teaspoon dried thyme leaves)
• 2 teaspoon Fresh Rosemary (or 1/4 teaspoon dried rosemary)
• 4 Cloves Garlic, minced

Vegetables

• 1 Lb Baby Potatoes, halved
• 1 Lb Carrots, peeled and cut into 2” pieces

Thickening Agent (Optional for Gravy)

• 2 tablespoon Cornstarch or Arrowroot Powder
• 2 tablespoon Cold Water (for slurry)

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Instructions

1. Prep the Roast: Allow the venison roast to come to room temperature and pat it dry with paper towels to ensure a good sear.
2. Sear for Maximum Flavor: Heat avocado oil in a large skillet over medium-high heat. Season the roast with 1 teaspoon salt and sear all sides until browned. Transfer the roast to the slow cooker and scatter sliced onions around it.
3. Deglaze Like You Mean It: Pour half a cup of red wine into the hot skillet and scrape up browned bits with a wooden spoon. Pour this flavorful liquid over the roast in the slow cooker.
4. Make the Flavor Bomb Broth: In a medium bowl, whisk together minced garlic, red wine vinegar, Worcestershire sauce, tomato paste, beef broth with remaining red wine, fresh rosemary, thyme, remaining salt, and black pepper. Pour this mixture over the roast.
5. Load Up the Veggies: Place halved baby potatoes and cut carrots on top of the roast, not underneath, to keep their texture intact.
6. Slow Cook to Perfection: Cover the slow cooker and cook on LOW for 8 to 9 hours, until the meat is fork-tender and falls apart easily.
7. Serve It Up: Transfer the roast to a serving platter and shred it using two forks. Dip the carrots and potatoes in the broth before serving them alongside the meat.
8. Optional – Make the Gravy: Mix cornstarch with cold water until smooth. Pour the broth from the slow cooker into a saucepan and bring to a boil over medium heat. Slowly stir in the cornstarch slurry and cook until thickened to desired consistency.

Notes

• Allowing the roast to come to room temperature before searing ensures even cooking and better browning.
• Do not place vegetables under the roast in the slow cooker to avoid them becoming mushy.
• Using fresh herbs greatly enhances flavor, but dried alternatives work well too.
• The optional gravy adds richness and can be thickened with cornstarch or arrowroot powder.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
• Adjust seasoning to taste before serving.

• Prep Time: 15 minutes
• Cook Time: 8 to 9 hours
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Keywords: venison roast, slow cooker venison, slow cooked venison, venison recipe, fall-apart venison, game meat roast, easy slow cooker roast