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

★★★★★

5 from 124 reviews
  • Author: Hugo
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings 1x

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.

Ingredients

Scale

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)

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

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Find it online: https://flavorsbyhugo.com/slow-cooker-venison-roast-fall-apart-tender-and-packed-with-flavor-recipe/