Crock-Pot Venison Roast Recipe (2025)

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If you have a hunter in the family you are going to love this recipe for Crock-Pot Venison Roast! The venison pot roast & vegetables come out super tender!

Crock-Pot Venison Roast Recipe (1)

Slow Cooker Venison Roast

Here is a recipe for all you hunters or wives of hunters! Submitted by reader Kari M. is this fantastic recipe for Venison pot roast cooked right in your slow cooker!

This is a classic recipe for venison roast with yellow potatoes, carrots, celery and onion.

A packet of onion soup mix and some fresh thyme add some fantastic flavor to this roast.

Fresh thyme goes well with the venison meat and it helps hide that “gamey” flavor that venison tends to have.

And best of all, this is one of those recipes that you can let cook away pretty much all day on low heat so that you don’t have to babysit it. Just prep your veggies and throw everything in the pot.

When it comes time for dinner you can dish it up right out of the slow cooker or plate it up on a pretty serving platter and get all fancy.

You can also make a gravy from the liquid in the slow cooker to pour all over your roast and potatoes.

If that is your sort of thing!

Crock-Pot Venison Roast Recipe (2)

Frequently Asked Questions:

What is the best cut of venison roast to use in this recipe?

Each hunter processes their deer meat a little bit differently and the cuts of roast that they end up with may vary. That being said this recipe will work for just about any cut of venison roast. The low and slow cooking process will yield a tender roast when cooked no matter what cut of venison roast you use.

Can I cut this recipe in half?

If you have a smaller venison roast than the 3 pound size called for in this recipe you can easily cut this recipe in half. You may want to reduce the cooking time by about 1 hour depending on how your brand of slow cooker cooks. Start with 5 hours on LOW and cook longer if needed.

Can I add other vegetables to this venison roast recipe?

Yes, feel free to add other root vegetables to this recipe such as parsnips, turnips or rutabaga along with or as a substitution for the potatoes and carrots.

Crock-Pot Venison Roast Recipe (3)

Special Diets

Low Fat | Low Sugar

This recipe for Crock-Pot Venison Roast is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes

More Tasty Slow Cooker Entrees To Try:

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  • Slow Cooker Potatoes, Sausage And Green Beans + Video
  • Crock-Pot Honey Sesame Chicken
  • Slow Cooker Cheeseburger Joes
  • Crock-Pot Taco Bake

Crock-Pot Venison Roast Recipe (4)

Crock-Pot Venison Roast Recipe

Heidi Kennedy

If you have a hunter in the family then you are going to love this classic venison roast recipe that is made super easy in the slow cooker. The venison meat and vegetables come out super tender and full of flavor!

3.92 from 321 votes

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Entrée

Cuisine American

Servings 8 Servings

Calories 467 kcal

Ingredients

Instructions

  • Place potatoes, carrots, celery, onion, garlic and 1 sprig of thyme in the bottom of a 6 quart or larger slow cooker.

    8 Medium Yellow Potatoes –2 Medium Carrots –1 Medium Celery Stalk –1 Medium Yellow Onion –2 Cloves Garlic –2 Sprigs Fresh Thyme

  • Gently set the venison roast on top of the vegetables.

    3 Pounds Venison Roast

  • Sprinkle onion soup mixture all over the meat and then gently pour 1 cup of water over everything

    1.5 Ounces Onion Soup Mix –1 Cup Water

  • Cover and cook on LOW for 6 to 8 hours or until the roast is easily chunked apart into serving pieces with a fork.

  • To serve, carefully remove roast from slow cooker and place on a serving platter, using a slotted spoon arrange the cooked vegetables from the slow cooker around the meat. Garnish with additional sprig of fresh thyme (optional).

    2 Sprigs Fresh Thyme

Notes

If you would like you can easily make a wonderful gravy out of the liquid remaining in the slow cooker. Simply strain the liquid using a fine mesh strainer into a medium saucepan. Heat the liquid over medium-high heat until simmering. While the liquid is heating mix together 2 tablespoons all-purpose flour and 4 tablespoons cold water with a fork until there are no lumps. Once the liquid in the pan is simmering gently stir in the flour and water mixture and continuously stir while cooking until the liquid begins to thicken (about 3 to 5 minutes). Remove from the heat and transfer gravy to a gravy boat for serving over the roast and vegetables.

Nutrition

Calories: 467kcal | Carbohydrates: 33g | Protein: 65g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 194mg | Sodium: 933mg | Potassium: 1253mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2750IU | Vitamin C: 47.9mg | Calcium: 50mg | Iron: 10.4mg

Tried this recipe?Rate the recipe and then let us know how it was!

Crock-Pot Venison Roast Recipe (5)
Crock-Pot Venison Roast Recipe (2025)

FAQs

Does venison get more tender the longer it cooks? ›

The tough fibers and connective tissue break down into collagen, which then dissolves into gelatin. Over time, these fibers expel moisture, leaving the meat dry. Once the meat is dry, upon continued cooking, the fibers will relax and begin to absorb the fat and gelatin, creating tender, flavorful meat.

How long do you cook a venison roast for? ›

Cooking times and settings are much the same as for any other meat. 1½– 2 hours in a medium oven is about right. All meats taste better if browned first.

What do you soak a deer roast in before cooking? ›

If you would like to try soaking your meat, instructions for a buttermilk soak can be found at The Backyard Pioneer. Marinades and spices: A number of marinades and spices can be used to cover up “gamey” flavors, but they can also be used to tenderize and enhance the flavor of venison.

Why is my venison roast not tender? ›

Why does my venison always come out tough? If you find that your roasts always come out sort of rubbery, dry or hard, it's likely because you're not cooking long enough and at a low enough temperature.

Is it better to cook venison fast or slow? ›

Tender cuts of venison should be prepared using quick cooking methods to a rare or medium-rare level of doneness (internal temperature of 120° to 135° F). If it is prepared past medium-rare too much moisture will be cooked out causing the meat to become dry and tough.

How do you make deer meat super tender? ›

Simply put, aging results in a more tender, albeit smaller product. To inhibit bacteria growth and encourage enzymes to work, keep the meat above freezing and below 40 degrees. The ideal temperature range for aging meat is between 34 and 37 degrees.

How do you make a venison roast not gamey? ›

Use Marinades. Marinade may be used to cover up the 'gamey' flavors in venison. Marinades tenderize (soften muscle fibers) and enhance the flavor of venison. Marinades can add fat and calories to this lean cut of meat.

Do you cook venison on high or low? ›

Depending on the thickness of the steaks, you'll want to cook them a few minutes per side at high heat, and then lower the temperature to allow them to cook internally for a short period. Again, we recommend cooking no more than medium, as venison dries out easily and doesn't taste good well done!

Which venison cut is tender enough to roast? ›

Roasts. The roast is the upper portion of the rump, although a roast can be cut into steaks or even ground, if you wish. Discreet tissue lines separate bands of muscles on the hind quarters, and any sizeable chunk of red meat you harvest from the hind quarters will make an excellent roast.

What's a good seasoning for deer meat? ›

Ideal flavours for venison
  • Fruits: quince, cherries, prunes, blackberries, apples.
  • Herbs: thyme, rosemary, bay, sage.
  • Spices: star anise, allspice, black pepper, cloves, juniper.
  • Alcohol: red wine (e.g. Grenache, Zinfandel), cider, ale. Other: chestnuts, celeriac, red cabbage, chocolate, mushroom.
Mar 7, 2016

Why do people soak deer meat in vinegar? ›

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Should you wash deer meat before cooking? ›

Washing deer meat

Rinsing deer meat or venison before cooking is not recommended by food safety agencies.

How to season venison to taste like beef? ›

Spices such as paprika, cumin, and coriander, when used judiciously, can contribute to creating a beef-like flavor profile in venison. Serving with Beefy Accents: Finally, the way venison is served can influence its perceived flavor.

Can you overcook venison? ›

It's lean, so don't overcook it

Venison is very low in fat, so it is best-eaten medium-rare. If you're using a meat thermometer, this equals 57°C/135°F. With short, thin muscle fibres, venison stays firm but reasonably tender, with a smooth texture.

Does meat get softer the longer you cook it? ›

Slow cooking methods unlock the flavors and tenderize the meat, transforming what was once tough into a tender, flavorful meal. This makes tough cuts perfect for weekend meals, slow cooker recipes, or any time where you can allow the dish to braise for several hours.

How do you cook venison so it's not tough? ›

You want to pull the steaks at 117-125F for a rare plus/medium-rare steak, it's very important not to overcook venison. Once the steaks are cooked, remove them from the heat source at once and let them rest for at least 10 minutes before serving or slicing.

Why is my venison steak chewy? ›

This fascia is what makes the meat chewy, taste gamey, and makes the muscle contort out of shape when it cooks.

Does meat get tough if you overcook it? ›

“If you're cooking meat, you'll know it's done when it is fork-tender, meaning you can cut into it easily with just a fork,” she says. When meat is overcooked, it will be “tough and dry,” while overcooked vegetables will be mushy.

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