Slow Cooker Venison Roast Recipe
The best slow cooker venison roast recipe that's fall-apart tender and full of rich, cozy flavors. An easy, tried-and-true crockpot deer roast recipe your family will love!
Servings: 6 servings
Recommended Equipment
Ingredients
For Seasoning the Venison Roast
- 2-4 pound venison roast, thawed
- ⅓ cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ⅛ teaspoon celery seed
For Searing the Roast and Sautéing the Vegetables
- 2 Tablespoons bacon grease (or any cooking oil)
- 1 small yellow onion (peeled and thinly sliced)
- 4 garlic cloves (peeled and minced)
- 1 cup chicken broth (or beef broth)
- ½ cup strong coffee (or red wine vinegar)
- 1 Tablespoon Worcestershire sauce
For the Slow-cooker
- 2 slices bacon (halved)
- 3 large carrots (peeled and cut into thirds)
- 2 medium Yukon gold potatoes (cut into large chunks)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
Instructions
Prepare the Vegetables and Roast
- Start by prepping your vegetables: peel and thinly slice the onion, peel and mince the garlic cloves, peel and cut the carrots into thirds, and cut the potatoes into large chunks.
- Rinse your venison roast, trim off any fat or connective tissue (silver skin), and pat dry with paper towels.
Season the Venison Roast
- In a small bowl, add flour, 2 teaspoons salt, garlic powder, ground black pepper, onion powder, paprika, and celery seed. Stir together with a spoon.
- Coat all sides of the deer roast with the seasoned flour. Save the leftover seasoned flour for later use.
Sear the Roast
- Heat a large skillet over medium-high heat, then add 2 Tablespoons of bacon grease. Sear the roast for 1 to 2 minutes per side until all sides are golden brown. Transfer the roast to the slow cooker.
Sauté the Vegetables
- Turn the heat down to medium and add more grease if needed. Add the onion, garlic, and leftover seasoned flour. Cook for 2 minutes, stirring constantly, until the flour turns golden brown.
- Pour in the chicken broth, strong coffee, and Worcestershire sauce. Simmer for 2 to 4 minutes, stirring frequently, until the sauce starts to thicken. Scrape the browned bits from the bottom of the pan while you stir for extra flavor.
- Pour the onion mixture over the top of the roast in the slow cooker.
Load the Slow Cooker
- Lay halved bacon on top of the deer roast. Add the carrots and potatoes to the slow cooker, then top with Italian seasoning and 1 teaspoon of salt.
Cook the Roast
- Cover and cook on low for 8-10 hours until the meat is fork-tender. (I don't recommend cooking on high for lean meat like venison. This could cause the meat to turn out dry and tough.)
Rest and Serve
- Allow the venison roast to rest for 10 minutes before shredding or slicing. Serve by spooning the cooking liquid (gravy) on top and enjoy!
Notes
- Best cuts of venison for a roast: I prefer the sirloin tip from the hindquarter (also known as a "football roast"), but you can also use cuts from the shoulder, neck, and rump.
- Roast size: This recipe calls for a 2 to 4-pound roast. I used two 1.5-pound roasts for this recipe post. If your roast is larger than 4 pounds, you may consider cutting it in half and increasing the amount of seasonings. This will ensure that it cooks evenly and is flavorful throughout.
- Trim your meat. Try to trim all the connective tissue (silver skin) from the surface of your venison roast before cooking to help prevent a chewy texture and gamey flavor.
- Cook on low. It's tempting when you're in a hurry to crank the slow cooker up to high, but trust me, this lean chunk of deer meat needs to be cooked low and slow to allow time for tough connective tissues to break down.
- Leftovers: Place leftovers in an airtight container and store in the refrigerator for up to 3-4 days.