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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!
Servings Prep Time
8Servings 10Minutes
Cook Time
6 – 8Hours On LOW
Servings Prep Time
8Servings 10Minutes
Cook Time
6 – 8Hours On LOW
Ingredients
  • 8Medium Yellow PotatoesCut Into Quarters
  • 2Medium CarrotsCut Into Large Chunks
  • 1Medium Celery StalkCut Into Large Chunks
  • 1Medium Yellow OnionPeeled And Diced
  • 2Cloves GarlicPeeled And Minced
  • 2Sprigs Fresh ThymeDivided
  • 3Pounds Venison Roast
  • 1.5Ounces Onion Soup Mix1 Packet
  • 1Cup Water
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.

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