These easy crockpot venison sandwiches are simple to prepare and fall apart tender. The flavor comes from herbs and spices, peppers and onions, and A1 Sauce, and the combination will make your kitchen smell amazing!
Venison backstrap gets a lot of talk but I love the roasts and ground meat even more, they are just so versatile. Not to mention, you normally end up with more of these cuts!
Venison roasts need a little extra love to become tender, but with a little bit of liquid and a low and slow cooking method, the meat turns out perfectly.
I recently shared a recipe for dutch oven venison stew, which could easily be adapted to the slow cooker. That deer meat recipe is great served over mashed potatoes or pappardelle pasta.
This slow cooker venison roast is shredded and works great on sandwiches, although you could serve it any way.
Secret ingredient: A1 Sauce
The secret ingredient in this crock pot venison pot roast? A1 Sauce. It has a rich flavor and a bit of a "bite" from the vinegar. I always like to add a little something acidic to my wild game recipes and A1 sauce is the perfect addition.
- venison roast. Any size from about 1 ½ lbs. to 3 lbs. will work with this recipe.
- oil Any high heat, neutral oil will work. I used avocado oil.
- A1 Sauce
- water Because of all the flavor in this dish, water is totally sufficient and doesn't "water" down the flavor at all. If you want, beef broth or a can of onion soup would work as well. Just be mindful that they will most likely make the dish saltier!
- bell pepper. Any color, green, yellow, orange, red.
- yellow onion
- italian seasoning
- tomato paste
How to make crockpot venison sandwiches
Heat a large cast iron skillet over medium high heat and add oil.
Once the oil is hot, carefully add in whole venison roast and sear. Allow to turn a rich brown, 3-4 minutes per side. Repeat on all sides.
Place browned venison into the crockpot. Add sliced onions and peppers, along with A1 sauce, italian seasoning, and tomato paste.
Pour cup of water over top.
Turn slow cooker on low for 8-10 hours or high for 6-8 hours.
Once done, remove the deer roast. Shred the tender meat with a fork and stir back into the pepper and onion mixture.
Taste and season with salt or fresh cracked black pepper if needed.
Spoon onto sandwich rolls and enjoy!
Though not 100% necessary, searing the venison roast in a cast iron skillet before putting it into the slow cooker really does add a great flavor to the meat. It deepens the flavor of both the venison and the juices the dish produces and it's not a step I like to skip.
Variations and substitutions
- Sliced mushrooms (canned or fresh) are a great addition to this slow cooker venison stew and totally complement all of the flavors. I love to use cremini mushrooms.
- If you don't have venison on hand, a beef roast works great too! Because it cooks for a long time, a tougher cut can be used and turn out beautifully.
Serving crockpot venison different ways
Like mentioned above, I love these to make deer meat sandwiches on mini french rolls or buns. But, you can totally serve it other ways. This recipe produces about a cup and a half of juice or "au jus" which is perfect for dipping or using as a gravy. Try the shredded meat on top of:
More venison recipes
- venison shepherd's pie
- best ever venison burgers
- easy venison lasagna
- the BEST venison spaghetti sauce
- venison stroganoff with mushrooms
Crockpot Venison Sandwiches
- 2 tbsp. oil
- 2 lb. venison roast
- 2 tbsp. A1 Sauce
- 1 cup water
- 1 bell pepper
- 1 yellow onion
- 1 tbsp. italian seasoning
- 1 ½ tbsp. tomato paste
- salt and pepper to taste
- french rolls for servings
- Heat a large cast iron skillet over medium high heat and add oil.
- Once the oil is hot, carefully add in whole venison roast and sear. Allow to turn a rich brown, 3-4 minutes per side. Repeat on all sides.
- Place browned venison into the crockpot. Add sliced onions and peppers, along with A1 sauce, italian seasoning, and tomato paste.
- Pour cup of water over top.
- Turn slow cooker on low for 8-10 hours or high for 6-8 hours.
- Once done, remove the deer roast. Shred the tender meat with a fork and stir back into the pepper and onion mixture.
- Taste and season with salt or fresh cracked black pepper if needed.
- Spoon onto sandwich rolls and enjoy!