Best Crockpot Venison Roast

venison roast pulled apart in a serving dish with carrots, potatoes and gravy

4.83 from 17 votes

The most flavorful, juicy, and perfectly tender venison roast made in the slow cooker with potatoes, carrots, and an insanely delicious gravy that thickens while the roast cooks. Fresh herbs and red wine add rich flavor, creating a roast that the whole family will love!

Prep Time15

Cook Time8

Total Time8 15

Course: Dinner

Cuisine: American

Servings: servings

Calories: 417kcal

Author: Rachel Kochlin

Equipment

Ingredients

2-3 pound venison roast
6 tablespoons all-purpose flour divided
2 tablespoons olive oil
1 large yellow onion largely diced
4 garlic cloves peeled and smashed
1 cup red wine or beef broth
4 sprigs fresh thyme or ½ teaspoon dried
2 sprigs fresh rosemary or ½ teaspoon dried
1 tablespoon balsamic vinegar
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
2 cups beef broth or venison broth
½ teaspoon salt plus more for seasoning roast
¼ teaspoon black pepper plus more for seasoning roast
4-5 large carrots peeled and cut into 2-inch pieces
1.5 pounds baby yellow potatoes or regular yellow potatoes cut into 2-3 inch pieces

Instructions

Pat the roast dry with paper towels, then generously season with salt and pepper. Sprinkle 2 tablespoons of flour all over the roast.
Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Sear the roast until nicely browned on all sides, about 5-7 minutes. Transfer the roast to the slow cooker.
Using the same skillet, add the onion, garlic, thyme, and rosemary and cook for 2 minutes. Slowly pour in the red wine and simmer until reduced by half, scraping the browned bits from the bottom of the skillet (lots of flavor there). Mix in the balsamic vinegar, worcestershire, and dijon mustard. Transfer to the slow cooker.
In a bowl, whisk the remaining 4 tablespoons of flour with 1 cup of broth (lumps are OK), then add to the slow cooker.
Add the remaining 1 cup of broth, carrots, and potatoes to the slow cooker. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
Cook on low for 6-8 hours or until the venison roast is fork tender.

Notes

Substitutions:

Venison roast: I like to use a 2-3 pound roast, but you can also use a larger 4-5 pound roast - it just may take longer to cook.
Yellow potatoes: Yellow potatoes are the perfect creamy texture for this recipe. I like to use mini potatoes because it's less prep work, but larger yellow potatoes will work great too. Just cut into 2-3 inch pieces.
Carrots: You could substitute baby carrots for less prep work.
Red wine: A semi-dry red wine adds rich flavor and a touch of sweetness. It helps to create a delicious gravy, but you can substitute more beef broth for a non-alcoholic alternative.

Helpful Tips:

Sear the roast. Searing the roast in a hot skillet creates a deep golden brown crust, adding delicious flavor to the roast. This flavor also carries through to the gravy.
Use a semi-dry red wine. I like to use a red blend that's around the $10-15 price point. There's no need to use an expensive wine when it comes to cooking, but you still want to choose one that you would enjoy drinking.
Place the carrots and potatoes on top of the roast. Placing the vegetables on top of the roast prevents them from getting mushy and falling apart. It's OK if the vegetables aren't sitting in liquid.
Cook on low. It can be tempting to set the slow cooker too high, but I recommend cooking on low for the most tender and moist results. Turn your slow cooker on in the morning and let it do all the work.

Questions:

Why is my roast still tough? If your roast isn't coming out fork tender, you likely just need to cook it longer. Depending on the size of your roast, it may require more than 6-8 hours. If time allows, I recommend cooking on low versus high because this will also yield more tender results.
What happens if you slow cook a roast too long? If you cook a roast too long the fat and gelatin will run out of the meat, causing the roast to become dried out and tough. Once the roast is fork tender, enjoy the roast or turn your slow cooker to warm until you're ready to eat.

Nutrition