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

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

More Tasty Slow Cooker Entrees To Try:

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

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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!

Rating	Votes: 99429 Rating: 3.83 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: 99429 Rating: 3.83 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%

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