Slow Cooker Venison Roast is a richly flavored venison roast cooked in a thick brown gravy that is fall apart tender and perfect to serve over noodles or with mashed potatoes.

plate of venison pieces and carrots in a rich gravy.

My husband goes hunting every year with my father-in-law and brother-in-law this year they all came back with a deer which means lots of fresh deer meat to stock our freezer.

We love the grounds for things like ground venison ragu and ground venison tacos. Of course venison backstrap is a prized cut.

Roasts make the perfect cut for cooking low and slow. Like in this crockpot venison roast recipe! This recipes works with different roast cuts, shoulder, neck, rump, shank, etc. bone in or bone out both work as well.

finished venison and carrots nestled in brown gravy in black crock pot.

Searing the roast first and creating the gravy in the skillet may take a few extra minutes, but it is totally worth the effort. The result is a deeper flavor to the meat and a thick gravy that complements the meat nicely. It's perfect for serving alongside potatoes or some rustic sourdough bread.

If you’re looking for more venison roast recipes similar to this one check out Dutch oven in venison stew, Instant Pot Venison Roast and slow cooker venison sandwiches, (a personal family favorite).

Ingredients

Venison roast: Venison roasts are very lean and need to be cooked at a lower temperature and slowly for best results. If you would prefer, this recipe can be made with beef instead. I suggest using a chuck roast.
Oil: Use a neutral oil that can tolerate high heat, like avocado oil.
Beef Bouillon: This really gives the gravy some deep flavor and color.
Dijon mustard: This may seem unconventional but a bit of mustard in a pot roast is so tasty and gives everything a little "zip."
Balsamic vinegar: I always like to add a bit of acid when cooking venison! It can combat any potential gaminess and it complements the meat nicely. Balsamic is perfect here!
Marsala wine: Any red wine would work. I had marsala on hand from making Stuffed Chicken Marsala. Use an inexpensive, but quality wine that is meant for drinking rather than a "cooking" wine. The flavor will be much better and the majority of the alcohol cooks off.
Garlic, Celery, and Onions: I like to chop these on the smaller side for a smoother sauce.
Carrots: You can add them at the beginning for softer texture or closer to the end of the cook time to keep them firmer.
Herbs: A mix of dried rosemary and dried thyme. You can use either by themselves if you prefer.
Flour: This is used to thicken the sauce and create a roux.

How to make

uncooked venison roasted heavily seasoned with salt and pepper.

Step 1. Heat oil in a skillet over medium-high heat. Season venison roast liberally with salt and pepper.

seared venison roast in a cast iron skillet.

Step 2. Add to hot skillet and sear on both sides to give it some color. Place into slow cooker.

sauteing vegetables in a cast iron skillet with dried herbs.

Step 3. To the same skillet, turn heat to medium. Add diced onions, diced celery, minced garlic, and dried herbs and allow to soften, around 3-4 minutes.

flour added to sauteed vegetables in a cast iron skillet.

Step 4. Add flour and stir to coat. Cook for 1 minute.

finished venison gravy in a cast iron skillet.

Step 5. Whisk in marsala wine, dijon mustard, balsamic vinegar, and beef bouillon until fully combined. Pour over top of meat in slow cooker.

peeled carrot pieces added to the crockpot with other ingredients for the dish.

Step 6. Peel carrots and cut into thirds. Add to slow cooker.

finished venison and carrots nestled in brown gravy in black slow cooker.

Step 7. Cook on low for 8-10 hours. Shred or slice meat and enjoy.

Recipe tips

When preparing a roast in the slow cooker I always suggest cooking on low rather than high. This will result in a more tender final product which is important, especially with venison as it is so lean.
If you prefer to keep this recipe gluten free, skip the flour when making the pan gravy. The result will not be as thick, but it will still be delicious. You can also use a cornstarch slurry after the meat is done cooking to thicken the gravy.

serving plate of finished slow cooker venison roast garnished with parsley.

More venison recipes

Did you enjoy this Slow Cooker Venison Roast? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!

Slow Cooker Venison Roast

Ingredients

How to make

Recipe tips

More venison recipes