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You are here: Home / Recipes / Crock-Pot Venison Roast

Crock-Pot Venison Roast

Written by: Crock-Pot Ladies 15 Comments

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Crock-Pot Venison Roast
Crock-Pot Venison Roast

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

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Crock-Pot 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 tender yellow potatoes, chunks of carrots and celery and onion and garlic to boot.

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

I find the fresh thyme to really go well with the venison meat and it sort of helped 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 fantastic gravy from the liquid in the slow cooker to pour all over your roast and potatoes.

If that is your sort of thing!


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Ingredients Needed:

  • Yellow Potatoes – Unpeeled and each potato cut into quarters or large chunks.
  • Carrots – Peeled and each carrot cut into large chunks.
  • Celery – Washed and cut into large chunks
  • Yellow Onion – Peeled and diced.
  • Garlic – Peeled and minced.
  • Fresh Thyme – One sprig of thyme will be cooked with the roast and vegetables, while the other is merely for garnish. You can of course omit the one for garnish or add it into the slow cooker and cook it.
  • Venison Roast – Either boneless or bone-in. The weight of 3 pounds is approximate as each deer will yield different sizes of roasts.
  • Onion Soup Mix – I used 1 packet of onion soup mix. However you can also use a three tablespoons of Homemade Onion Soup Mix in which case, this recipe can be classified as gluten free!
  • Water

Directions:

  1. Place potatoes, carrots, celery, onion, garlic and 1 sprig of thyme in the bottom of a 6 quart or larger slow cooker.
  2. Gently set the venison roast on top of the vegetables.
  3. Sprinkle onion soup mixture all over the meat and then gently pour 1 cup of water over everything
  4. Cover and cook on LOW for 6 to 8 hours or 3 to 4 hours on HIGH or until the roast is easily chunked apart into serving pieces with a fork.
  5. 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).
  6. *See recipe note below on how to make a tasty gravy from the drippings in the slow cooker.

Products Needed:

  • 6 Quart Slow Cooker (Or Larger)
  • Knife
  • Cutting Board
  • Liquid Measuring Cup

Crock-Pot Venison Roast

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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
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Crock-Pot Venison Roast
Print Recipe
Crock-Pot Venison Roast Recipe
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!
Print Recipe
Crock-Pot Venison Roast Recipe
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!
Crock-Pot Venison Roast
Rating
Votes: 40
Rating: 3.8
You:
Rate this recipe!
Servings 8Servings
Prep Time 10Minutes
Cook Time 6 - 8Hours On LOW
Ingredients
  • 8 Medium Yellow Potatoes Cut Into Quarters
  • 2 Medium Carrots Cut Into Large Chunks
  • 1 Medium Celery Stalk Cut Into Large Chunks
  • 1 Medium Yellow Onion Peeled And Diced
  • 2 Cloves Garlic Peeled And Minced
  • 2 Sprigs Fresh Thyme Divided
  • 3 Pounds Venison Roast
  • 1.5 Ounces Onion Soup Mix 1 Packet
  • 1 Cup Water
Servings: Servings
Ingredients
  • 8 Medium Yellow Potatoes Cut Into Quarters
  • 2 Medium Carrots Cut Into Large Chunks
  • 1 Medium Celery Stalk Cut Into Large Chunks
  • 1 Medium Yellow Onion Peeled And Diced
  • 2 Cloves Garlic Peeled And Minced
  • 2 Sprigs Fresh Thyme Divided
  • 3 Pounds Venison Roast
  • 1.5 Ounces Onion Soup Mix 1 Packet
  • 1 Cup Water
Servings: Servings
Rating
Votes: 40
Rating: 3.8
You:
Rate this recipe!
Servings 8Servings
Prep Time 10Minutes
Cook Time 6 - 8Hours On LOW
Instructions
  1. Place potatoes, carrots, celery, onion, garlic and 1 sprig of thyme in the bottom of a 6 quart or larger slow cooker.
  2. Gently set the venison roast on top of the vegetables.
  3. Sprinkle onion soup mixture all over the meat and then gently pour 1 cup of water over everything
  4. Cover and cook on LOW for 6 to 8 hours or 3 to 4 hours on HIGH or until the roast is easily chunked apart into serving pieces with a fork.
  5. 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).
Recipe 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 Information
Calories: 467kcal, Total Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Cholesterol: 194mg, Sodium: 933mg, Potassium: 1253mg, Carbohydrates: 33g, Dietary Fiber: 4g, Sugars: 3g, Protein: 65g, Vitamin A: 55%, Vitamin C: 58%, Calcium: 5%, Iron: 58%
If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.
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Special Diets
Low Fat | Low Sugar
Weight Watchers
7 SmartPoints (FreeStyle Plan) – Click here for MORE Weight Watchers Recipes

Recipe Collections:

Venison Crock-Pot Recipes Fall Slow Cooker Recipes
Winter Slow Cooker Recipes American Crock-Pot Recipes
6 Quart Crock-Pot Recipes Easy Slow Cooker Recipes

Crock-Pot Venison Roast

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Filed Under: Entrees, Fall Recipes, Winter Recipes Tagged With: 10 Ingredients Or Less, Carrots, Celery, Easy Crock-Pot Recipes, French Onion Soup Mix, Garlic, Low Fat, Low Sugar, Onion, Potatoes, Red Potatoes, Roast, Venison, Venison Roast, WW

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Comments

  1. Jacqueline Rose Pingel says

    December 27, 2017 at 11:33 AM

    Or husband of hunters…..

    Reply
    • Lady Heidi says

      December 29, 2017 at 4:14 PM

      Very true Jacqueline!

      Reply
  2. Susan V Dailey says

    August 3, 2020 at 12:48 PM

    I found a package of venison tenderloin in my freezer from last year..thawed it overnight dug up some new Yukon Gold & red potatoes, small carrots, a few small yellow onions and snipped a couple thyme stems from my garden..threw in the celery stalk and diced garlic..am now enjoying the smell of it wafting thru the house..can’t wait to try..it sounds so good and was so easy to prepare. Lovely recipe, thank you!

    Reply
    • Crock-Pot Ladies says

      August 10, 2020 at 2:55 PM

      So glad you enjoyed the recipe Susan!

      Reply
  3. Cyndee says

    August 21, 2020 at 12:21 AM

    Do you start with frozen or thawed venison?

    Reply
    • Crock-Pot Ladies says

      August 22, 2020 at 7:59 AM

      You could do either Cyndee. If using frozen give it an extra hour or so cooking time to account for using frozen venison.

      Reply
  4. Carly says

    February 26, 2021 at 9:52 AM

    What is the time difference if I am using a pressure cooker?

    Reply
    • Emilee @ CrockPotLadies says

      March 8, 2021 at 10:25 AM

      Hi Carly!

      This recipe hasn’t been tested using a pressure cooker so I’m not sure. Sorry!

      Reply
  5. Julie says

    February 27, 2021 at 1:54 PM

    Is the nutrition info posted for the entire dish or each serving.

    Reply
    • Emilee @ CrockPotLadies says

      March 8, 2021 at 10:26 AM

      Hey Julie,
      The nutrition info is per serving. Hope that helps!

      Reply
  6. Dakota bellett says

    March 16, 2021 at 2:25 PM

    If I have a smaller roast would I need to cut the cook time in half? It’s about 1 lb and 10 oz, seems pretty tough still after 5 hours, don’t want to fry it out either though(if that’s a thing) I’ve been trying out new deer meat recipes because usually we just do ground meat or sausage but we did a lot more this year!

    Reply
    • Dakota Bellett says

      March 16, 2021 at 2:26 PM

      **dry it out

      Reply
    • Crock-Pot Ladies says

      March 18, 2021 at 4:43 PM

      Hi Dakota, I don’t think you want to cut the recipe in half. Maybe by an hour or so but not in half.

      Reply
  7. Anna huver says

    March 28, 2021 at 12:16 PM

    Does it make the potatoes starchy having them in the slow cooker from the start

    Reply
    • Crock-Pot Ladies says

      March 29, 2021 at 8:02 PM

      Hi Anna, the potatoes should come out nice and tender and not starchy.

      Reply

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