This is the way to get a flavorful, tender and juicy venison roast. Using the slow cooker is the easiest way to make perfect venison roast every time.
Making this slow cooker venison roast is the WAY to cook a venison roast. It’s so easy to do! This is literally a get-up in the morning, set it and forget it kind of recipe. At the end of the day, you’ll have a cozy, protein packed recipe filled with veggies that celebrates the beauty of your deer harvest.
Put this venison roast recipe on your meal rotation list – it’s perfecto for a busy weekday OR special enough for a cozy weekend meal, just like this crazy popular Venison Stew. If you have some leftover venison roasts leftover and aren’t sure how to use them, take your taco Tuesday to the next level with these Birria Tacos. When looking for an elevated way to serve up your roast to guest, I recommend my Venison Ragù, it is saucy and so delicious. We have been obsessed with this Smoked Venison Roast recipe, it is so easy to make the the leftovers are perfect for meal prep.
The reward of starting this recipe in the morning pays off 10 fold when you tuck into a juicy, tender venison roast with potatoes, carrots, and plenty of gravy. I couldn’t love this recipe more if I tried.
INGREDIENTS AND KITCHEN TOOLS
- Venison roast (shoulder or neck is best, bone-in or out is fine – see notes)*
- Salt
- High heat tolerant cooking fat (duck fat, avocado oil, clarified butter/ghee)
- Venison stock or beef broth or stock*
- Tomato paste
- Balsamic vinegar
- Worchestershire sauce
- Dried thyme
- Dried parsley
- Black pepper
- Garlic cloves
- Yellow onion, cut into large pieces
- Baby yellow potatoes
- Carrots
- Tapioca starch, arrowroot powder or cornstarch
Kitchen Tools:
STEP BY STEP
Step 1: Remove your roast from the packaging and dry thoroughly with a paper towel to remove any liquid or old blood. Then, sprinkle 1/2 teaspoon of the salt all over the meat.
Step 2: Heat the oil/fat in a large skillet over medium-medium high heat. Add the meat to the hot skillet and sear the roast on all sides until brown. If you go to flip the meat and it’s sticking to the pan, it’s not ready to be flipped. When a sear forms, it will release from the skillet.
Step 3: Once seared all over, remove the roast from the skillet and place it in the bottom of a slow cooker.
Step 4: Pour in the stock or add frozen stock to the bottom of the slow cooker. Then, add the tomato paste, balsamic vinegar, Worchestershire sauce, thyme, parsley, pepper, half of the garlic and 1/2 teaspoon of the salt. Rub that all over the meat the best you can.
Step 5: Then, add the onions, carrots and potatoes on top. Sprinkle on the remaining salt and garlic.
Step 6: Set the slow cooker to low and cook for 8-9 hours, or until falling-apart tender*
Step 7: When you’re ready to serve, remove the meat and shred it on a board. Toss the veggies in the juice and move them to a platter to add with the pulled venison roast. You can halve the potatoes if you like.
Step 8: If you want gravy, in a small bowl, mix the cornstarch (or tapioca or arrowroot powder) with a bit of the strained pot drippings to make a slurry. Then, add the rest of the drippings and the slurry to a small saucepan and reduce over medium-low heat for 10 minutes.
Step 9: Serve & ENJOY!
NOTES:
- This recipe works well for a variety of roast cuts. A shoulder or neck (my favorite) roast is best if you have it, even better if the bone is still in. This really is the best way to work with shoulder and neck roasts – you need to cook them low and slow to break down the connective tissue to get them tender. If you use a bone-in roast, I like to save the bone to make a batch of venison stock/broth. You can use a hind leg roast cut but know that they can be used for other purposes such as pastrami or corned venison if you’re feeling creative
- Note that you need 1 1/2 cups of cooking liquid for this but you can change up what you use. If you’d like to get creative, try adding in both wine and stock or beer and stock for different flavor profiles.
- You can try cooking this on high for 4-6 hours if you’re in a time pinch but I never get as tender results as I do here. Please note that I strongly recommend planning around a 8-9 hour cook on low heat.
- You can use a dutch oven to make this recipe, if you choose to do so, cook at around 285-300F for 3-5 hours, or until the meat is falling apart. But, I find that the most foolproof way to make venison pot roast is to use the crock pot or slow cooker.
HOW TO SERVE
I like to serve venison roast on a large serving platter with a sprinkling of fresh parsley, thyme and black pepper. You can serve it alongside a side salad or vegetables, I like green beans here. It’s never a bad idea to add some bread or rolls to the table. Let everyone dig in family style!
TIPS & TRICKS ON THE BEST WAY TO COOK VENISON ROAST
Cooking venison roast cuts is pretty straightforward. However, in my years of venison cooking, I have kissed a few frogs. When you have a roast, especially if it’s from the shoulder or neck, it has lots of connective tissue. If cooked improperly, the connective tissue remains rubbery and unpleasant.
In comparison, if cooked appropriately, venison roast can be fall-apart tender. The way to achieve this result is by cooking it low and slow. Or, low temperature over a longer period of time. In my experience, the easiest and best way to ensure a perfect result is to use your slow cooker. I also use it in this slow cooker venison stew recipe.
Even if you choose to cook your pot roast in a slow cooker (as I recommend) there are a few steps you can take to make sure your meat is transformed into a fabulous meal. If you follow these steps, which are included below in the recipe printout, you’ll have a wonderfully flavorful and juicy deer roast on your hands.
1. Sear the meat on all sides first
First in order is searing the meat on all sides in a large skillet. Use a fat with a high smoke point like duck fat, avocado oil or clarified butter/ghee to fry in. This adds both flavor and texture.
2. Add plenty of aromatics and seasoning
I love a blend of plenty of onions, garlic cloves, salt, black pepper and Italian seasoning. Worcestershire sauce and tomato paste are also added for depth of flavor. Ingredients can be simple but also impactful and majorly flavorful. You won’t need canned soup or seasoning packets here.
It’s a good idea to taste a bit of the cooking liquid an hour or so before serving so you can add additional salt or black pepper to the crock pot and stir it in before you serve.
3. Acid is important
This is one of my most talked-about tips, but adding acid to a venison dish is very important for balancing out the rich flavor. Here, I like to use balsamic vinegar.
4. Use quality or homemade stock
My venison stock recipe is perfect for use here. If you don’t have homemade, choose a good quality beef stock or bone broth. This adds a rich silky texture to the finished gravy.
I also like to be able to control the sodium level so homemade or unsalted broth is best.
5. Layer the carrots and potatoes on top so they don’t get soggy
I like to pile the potatoes and carrots on top of the roast so they steam in the slow cooker and don’t overcook. It works perfectly, even for such a long cook time. No one wants soggy vegetables!
If you don’t want to add the potatoes, this is also fantastic served over mashed potatoes. Choose your own adventure!
Once made, I do like to make a little gravy by whisking in a cornstarch slurry to the drippings from the bottom of the slow cooker. Strain that into a saucepan and reduce for about 10 minutes over medium high heat and you’ve got a wonderful, easy, cozy, and sort of fancy meal! Use your whisk to make sure it is nice and silky.
FAQ’S
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. If you’re using a slow cooker you want to cook your meat on low for 8-9 hours, or until falling-apart tender. Cooking on high won’t yield the same result. If you’re using another recipe, you can use your oven but don’t go above 350F. If your roast has been cooking for 2-3 hours and still isn’t tender, drop the temperature of the oven and cook longer.
So, how do you cook deer meat roast so it’s tender?
The best way that I’ve found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. If you cook it on low you won’t dry it out.
Please note that I don’t recommend cooking this on high for 4-6 hours. It’s not going to be as juicy and tender. If you’re in a hurry I’d really recommend planning another day to make this when you can set yourself up to have it cook all day or overnight while you rest.
STORING & FREEZING VENISON ROAST
I’m one of those people that thinks venison roast or pot roast is better the next day. To store it, just pack it into an airtight container (I like these glass ones) and it keeps for about 3 days in the fridge.
I don’t love freezing and thawing the vegetables in this recipe, but the venison roast meat works wonderfully when frozen in a vacuum sealed bag. Our vacuum sealer is my BEST friend during hunting season. Once you have it in an airtight bag or container, pop it in your freezer and it will last about 6 months.
If you’re interested in checking out how many calories, carbohydrates, grams of fat, fiber, cholesterol & more are in this recipe, you can check that out in the nutrition card below.
OTHER VENISON RECIPES YOU’LL LOVE
- Venison Stew
- Smoked Venison Roast
- Venison Pasta Bake
- Award Winning Venison Chili
- Juicy Venison Steaks
You can always check my Pinterest for more recipes, too! For more modern & delicious venison recipes, check out my bestselling cookbook, Venison Every Day!
Print
Slow Cooker Venison Roast Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6–8 servings 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: French American
Ingredients
- 3–4lb venison roast (shoulder or neck is best, bone-in or out is fine – see notes)*
- 1 and 1/2 tsp. salt, divided
- 1 Tbsp. high heat tolerant cooking fat (duck fat, avocado oil, clarified butter/ghee)
- 1 and 1/2 cups venison stock or beef stock*
- 2 Tbsp. tomato paste
- 1 Tbsp. balsamic vinegar
- 1 and 1/2 tsp. Worchestershire sauce
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- 1 tsp. pepper
- 5 garlic cloves, minced
- 1 large, yellow onion, cut into large pieces
- 1 lb. baby yellow potatoes
- 4–5 carrots, peeled and cut into 2-inch pieces
- 2 Tbsp. tapioca starch, arrowroot powder or cornstarch
Instructions
- Remove your roast from the packaging and dry thoroughly with a paper towel to remove any liquid or old blood. Then, sprinkle 1/2 teaspoon of the salt all over the meat.
- Heat the oil/fat in a large skillet over medium-medium high heat and sear the roast on all sides until brown. If you go to flip the meat and it’s sticking to the pan, it’s not ready to be flipped. When a sear forms, it will release from the skillet.
- Once seared all over, remove the roast from the skillet and place it in the bottom of a slow cooker.
- Pour in the stock or add frozen stock to the bottom of the slow cooker. Then, add the tomato paste, balsamic vinegar, Worchestershire sauce, thyme, parsley, pepper, half of the garlic and 1/2 teaspoon of the salt. Rub that all over the meat the best you can.
- Then, add the onions, carrots and potatoes on top. Sprinkle on the remaining salt and garlic.
- Set the slow cooker to low and cook for 8-9 hours, or until falling-apart tender*
- When you’re ready to serve, remove the meat and shred it on a board. Toss the veggies in the juice and move them to a platter to add with the pulled venison roast. You can halve the potatoes if you like.
- If you want gravy, mix the cornstarch (or tapioca or arrowroot powder) with a bit of the strained pot drippings to make a slurry. Then, add the rest of the drippings and the slurry to a small saucepan and reduce over medium-low heat for 10 minutes.
- Serve & ENJOY!
Notes
- This recipe works well for a variety of roast cuts. A shoulder or neck (my favorite) roast is best if you have it, even better if the bone is still in. This really is the best way to work with shoulder and neck roasts – you need to cook them low and slow to break down the connective tissue to get them tender. If you use a bone-in roast, I like to save the bone to make a batch of venison stock/broth. You can use a hind leg roast cut but know that they can be used for other purposes such as pastrami or corned venison if you’re feeling creative
- Note that you need 1 1/2 cups of cooking liquid for this but you can change up what you use. If you’d like to get creative, try adding in both wine and stock or beer and stock for different flavor profiles.
- You can try cooking this on high for 4-6 hours if you’re in a time pinch but I never get as tender results as I do here. Please note that I strongly recommend planning around a 8-9 hour cook on low heat.
This post was originally published in May 2022 and has been updated in September 2023 to provide a better reader experience.
I tried this recipe with a venison neck roast. I followed as posted. It was the worst tasting venison I’ve ever had. The deer was a buck in the rut. That might have been the reason it was so bad. I’ve been eating and cooking venison for a long time. It wasn’t the recipe but the neck.
Oh NO! Can you tell me what you mean by bad? Are you in a warmer climate/how quickly was the deer able to be in a cool area after it was killed? I’d love to help if I can.
You need to remove the glands from the neck meat or that’s all you’re going to taste. Deer have a huge green/gray lima bean gland on each side of then neck. I’ve seen others toss this right into the grinder and then wonder why their venison is awful.
All I shoot are large rutting bucks and I’ve never had a single complaint about any of the meat. Most people rave over it.
Oh thanks for this insight, Jeremy. Ours are always removed, too and the neck is usually one of my favorite roast cuts for slow cooking.
The deer was processed with in an hour of being killed . I live in eastern Va. Hunting day was about 65 degrees. It was iced down the whole time until I cooked it. About 7 days.
Hm, interesting. I’ll ask my hubby about this, perhaps it was the neck being full of rut hormones. Still bummed you didn’t have a great meal!
do you absolutely have to seat the roast in a pan before slow cooking?
Nope! It does great things for flavor depth and some people claim that it keeps a roast more tender, but if you’re short on time, skip that step. I’ve also used a semi-frozen roast before with this method with great results (just a bit more liquid if it’s frozen). But, if you have time to sear, the flavor rewards are 100% worth it.
What size slow cooker are you using? Would a 6 quart be to small?
Nope! I had a 6qt for years, works great. That is, if you have a gigantic roast and it won’t fit that obviously won’t work, but usually, my 2-3lb roasts fit perfectly in there. I JUST bought a 7qt last week, but the cooker you see in the video is a 6.
Hi, Allie – Should I trim any sinew from the roast before seearing/cooking?
You don’t have to if you can cook for 8+ hours on low!
Can you cook this On high for a shorter time
you can but it may come out dry/less tender
Best Venison meal I ever made! Great recipe.
Well I’ll be! Thanks for trying, Rich! These comments make my day.
Best ever deer roast recipe! This was absolutely scrumptious!! Followed the recipe exactly!Thanks this is a keeper for sure!
Really yummy and easy! Thanks for the great recipe!
Miss AK, OMG this recipe was absolutely the best way I’ve ever cooked a venison roast in my life& I’m no spring chicken either. Used a small shoulder roast approximately 3 pounds,followed the recipe as instructed( but I cheated a little bit& cut up a few stalks of celery in there), tender, busting out w/ flavor,& what a gravy. Every drop was mopped up with biscuits. I know I can only give you a 5 star but dang it I’m giving it a 6
Ah thank YOU, Freddie!! Oh biscuits…may have to make some this week 🙂
Best Deer roast I’ve had yet! Great recipe!
I’m so glad you liked it!!!
I feel like I “kissed a frog” on this one. I followed the directions to the letter. While the venison was not fall apart or fork tender it wasn’t bad. The real problem was the veggies. After a full 8 hours on low in the crockpot they were nowhere near done. I ended up removing them from the crockpot and cooking them with some of the broth in my Dutch oven for an additional half hour. The gravy was flavorful, but very little of that flavor transferred to the meat. If I did this again I would make it in my Dutch oven like I usually make a beef pot roast.
I’m so bummed this didn’t work for you, Kathy! Hm. I have the opposite problem, with my slow cooker going for 8+ hours I need to make sure the veggies aren’t overdone. If it isn’t tender, it isn’t cooked long enough, either. Is your slow cooker an older model, I wonder? I just had to replace my old one after about 10 years.
It just sounds like you needed to cook for alot longer… potatoes weren’t cooked and your venison wasn’t falling apart…
Can you sear it the night before and put it in the fridge until the morning? I would love to make this as a “cooks while I’m at work” meal, however I only really have enough time in the morning to toss in all of the ingredients in the morning.
You can 100% do that!
this is the way i uaually do a roast or stew . sometimes i have to head out from home at 6 am.
So my roast came out great flavors and tender but it was still dry. I slow cooked it for about 9 hours. Any advice? Should I have filled it so the juices were completely covering the meat?
No you don’t want to cover the meat totally with juice. Some cuts do have less fat and less connective tissue than others so they can be a little dry still. I would recommend shredding it and then pouring the gravy on if you feel like the meat is still a little dry for you.
This was the first time I’ve ever liked a venison roast! It was perfect! Thank you for sharing your recipe!
Can I make this with a beef roast????
This was amazing! I cooked mine in an instant pot for 60 min + 10 nr, then added the potatoes and carrots for 10 minutes qr. This was my first venison roast, and it did not dissapoint.
Never cooked with venison gotta try it now. This looks amazing. Thanks for sharing;)
This recipe is super easy & yummy. Thanks for sharing;) Looking forward to more delicious recipes!
I’m so glad you liked it! Thanks for trying!
I forgot to put my roast in the crock pot this morning and really have a hankering (pregnancy craving) for it for dinner. Any chance I could do an instant pot version instead??
Could you make this roast in the Instantpot? If so, how long would you recommend?
My first time cooking a venison roast. I was always too nervous! Then I found this recipe, and it is AMAZING! I used a bone-in shoulder roast from a doe…SO incredibly tender. There is nothing on the bone – the meat all fell off. Super tender & juicy. The flavors are perfection. Thank you for sharing!
Definitely a keeper recipe! Up here in Canada we have very large bodied deer. In my 40 something years of hunting this is the best…thank you and will be doing more!
This recipe is amazing! The meat was so tender and juicy! The clarified butter seriously added flavor to the dish. I have a large hunting family and they were blown away that this was really venison. My mother in law has cancer and not wanted to eat lately, she ate a full helping and kept a plate for the next day! 🙌🙏. My husband who hates roast period ate so much and bragged on it the next day at work. Thank you so much 😊. I will be making this roast for the rest of my life, I am adopting it as one of my signature dishes.
This recipe is so easy and incredibly delicious. This is the first year I’ve cooked venison. My kids weren’t fans initially but rarely are there leftovers after I make this meal. I also made it with the shank accidentally and it was fall apart tender.
currently in process of trying to make this. Been in 4 hours. On low, ended up cutting the large section i had in half hoping itll help the cooking process in the next 4 more hours. 🤞🏻🤞🏻
Simple ingredients serve up a fork tender roast. Thanks for your recipe. I didn’t even brown the roast but it still was delicious even without the tasty fond and browning.
Yay! I am so glad this recipe is a hit 🙂
I have been hunting deer for 30years and i used to eat deer meat almot by forc……it was not great……that is until i went to a local butcher an he showed me what was the SECRET.First of all all meat cut are deboned….all fat is removed and all “silverskin” is removed that is the conective tissu that bonds musculs together.Since then i can’t wait to aet deer meat.Roasts…steakes…..stews….and my favorit qwick lunch…..tacos….yummyyy!
I am definitely a fan of Allie! This was the very first recipe I ever used with venison (aside from ground), and it was honestly one of the best meals I’ve ever had! It’s intimidating cooking with a protein you aren’t used to, but Allie makes it so easy! I’ve tried three of her recipes and they were all soooo good! I’m prepping this dish for tomorrow, and know it will be killer! Thanks so much for sharing your knowledge.
Aw thank you so much, Wendi. This means the world to me. I am so glad you have found my recipes and they have been a hit for you. Appreciate you being here ❤️
Hi – I love your recipes. I didn’t grow up hunting and didn’t know anyone who did so even after 7 years I consider myself a novice. I had a 2 lb roast, followed the instructions, cooked it for for 6 hours in the slow cooker and it came out very dry, tough. I didn’t put the potatoes and carrots in because I wanted to do the sides separately.
Aw thank you so much, this means the world! Glad you’re loving my recipe and this roast acme out great for you 🙂
This recipe has been bookmarked on my phone it is soooo good! Never liked pot roast that much. Mainly because they have all been dry every time I’ve ever had one. I had a neck roast from getting tired of trimming up the non steak bits of my deer for burger. So I just vacuum sealed it as a roast. Figured I’d try this recipe cause I had to honor the animal by using it all. It turned out so juicy and very delicious. I did add a bay leaf but that was the only tiny change I made. I would recommend this recipe to anyone that shies away from pot roast.
Delicious! I am so glad you gave this recipe a try and it turned out great for you, Jon. Thanks so much for coming back and sharing your comment, I really appreciate it!
Everything was cooked perfect and had perfect texture. I just felt that it had no flavor at all whatsoever. The sauce at the end was basically just flavorless slime. Definitely needs more seasoning.
Oh no, I am so sorry to hear this, Brooke. Did you change anything about the recipe that could’ve cause the cause to be bland?
Miss AK – my brother asked me to make something with a small venison roast he had in his freezer. Now because he is my baby brother I agreed though I have only had venison once or twice before. But I wanted to make a nice meal and I really appreciated your recipe as well as the very clear directions you provided. Jack loved it and I enjoyed the roast as well. Thank you very much – this is a yummy recipe.
Ann ❤️
This is so sweet, Ann! I am so glad you found this recipe and it turned out great for you. Thank you so much for sharing your comment, I really appreciate it ❤️
This was excellent! As an Aussie, I struggle to find reliable venison recipes but this was simple and perfectly tender, with enough flavour to eat on its own or to add to other dishes. I skipped the potato and carrot as I didn’t have any.
Hi! I am so glad you’re here and found my recipes. Thank you for giving it a try and I am so glad you’re loving it and it turned out great for you 🙂
Have you made this with the hind quarter?
Fall apart roast and doesn’t taste like deer. It was above and beyond what I was expecting.
This was my first time making a deer roast and it was so simple and juicy and fed us for days! I was so worried about it tasting gamey but not at all. Even my 3 kids loved it.
Yay! So glad everyone loved this recipe and it was a hit, Krissy!
Omg!!! Cooked your recipe, minus the thyme and gravy because I knew there would be plenty of juice left over. This is kid tested and mother approved for sure! I was expecting a tough cooked piece of meat and this was nothing short of delicious perfection! I will be purchasing your book for more recipes! Thank you Allie, dinner was great!
Ahh yay! This seriously makes me so happy, glad you’re loving this recipe and it a hit for you and the family!
This sounds like a great recipe and I can’t wait to try it. What could I sub for the balsamic vinegar as an acid alternative? I don’t have any on hand but have everything else!
Hello! I’m hoping you can help, since I want to make this today and I’m excited, based on all the great reviews! My brother in law gave us a very small venison roast that is probably under 2lbs! Will this small roast work for the 8-9 hr cooking time? I’m worried it may be too small! Thank you so much!
Hi Maria – It will still work for this recipe, but you’ll want to adjust the cooking time a bit, I would start with 4 hours, but check the temp with a meat thermometer to make sure it is done. Hope you all enjoy this one!
Allie,
We loved this recipe. From one small doe, I used the shoulders and shanks to get 5# of venison. Cooked 8.5hrs and it was perfect. I’ve got (2) 5# rounds left to repeat this later. Have you ever tried this with sweet potatos?
Edge
Oh this is so great, Edge. I am so glad you are loving this recipe and it turned out great for you. I haven’t but I bet sweet potatoes would be great. Let me know how they turn out.
The only shoulder roast I found in my freezer was small, maybe 2 pounds, so I had to adjust the measurements. We marinated it in buttermilk for about 36 hours to lessen the wild taste and I also added fresh mushrooms during the last 2 hours. I served it with a nice salad and garlic bread. I’m not a huge fan of venison but my boyfriend is and he loved it
.
The only shoulder roast I found in my freezer was small, maybe 2 pounds, so I had to adjust the measurements. We marinated it in buttermilk for about 36 hours to lessen the wild taste and I also added fresh mushrooms during the last 2 hours. I served it with a nice salad and garlic bread. I’m not a huge fan of venison but my boyfriend is and he said it was just “ok”.
.
Thanks so much for sharing your review, Kim.
The adverts drove me mad! Especially the ev one. Got to the point where I gave up on the dish.
Oh no! I am so sorry – an easy way to get through the ads it to select the print recipe button and there won’t be any ads on the page.
Once again, we are completely wowed by another of your venison recipes. I have to say that I’m normally not a fan of crock pot roasts at all, but my husband and I thought this was the best roast we’ve ever had of any kind. He’s been hunting deer and eating venison for over 25 years and says this is the best venison meal he’s ever eaten. Thank you!
Aw thank you so much, Amanda! This means so much to me. Thanks so much for giving my recipes a try, I am so glad they are a hit 🙂
Should I adjust the cooking time if my roasts are smaller? I have a few 1-ish lb roasts that I wanted to use.
I’ve been a deer hunter for 40 years and, without question, this is a PERFECT recipe! I’m blown away at how tender this roast was after 9 hours. With one preparation exception, I followed the recipe to a “T”. Here’s what I did differently: The night before, I took the tomato paste, balsamic, Worcestershire, thyme, parsley, pepper, garlic and salt and made it into a paste and placed in refrigerator. The next morning I seared the meat and then spread the paste all over the roast. It was easy as pie. Thanks for the recipe.
Ahhh thank you SO much, Peter. I am SO glad you loved this recipe and it turned out amazing of you. Thank you for sharing your review and star rating, I really appreciate it!
Hi Miss Allie,
Gonna try your recipe tomorrow for a New Years Day meal. What do you think about adding the old stand by, a pack of Lipton Onion Soup mix?
My family loved this recipe! Even my picky eater ate every bite. My niece and nephew where over and it was their first time having venison and they even liked their bowls clean.
Could I cook this in a Dutch oven?
This is the most success I have had with a wild game roast. I used a 3.5 lb elk shoulder roast. Added celery and a half package of beefy onion dried soup mix (had to use it up). I had an extremely lean roast and it still turned out very tender. Cooked mine on low for 8 hours.
This website is impossible to use. So many ads it’s actually psychotic.
Low and slow, right on the money! Came out delicious!
How long would you do a smaller pack or a cut such as venison stew?
This is the absolute best pot roast I’ve ever made. I inhaled it! It took all my restraint not to eat the rest of it in one sitting. The only odd thing that I can’t figure out why comment is it was a bit spicy. Not sure what I would have put in it that would have made it spicy, because I followed the recipe. I added a little more garlic, because I usually just let Jesus tell me when to stop adding that. But even then, I paired it with some mashed potatoes that cut down the spiciness, and it was out of this world! Thank you so much for sharing this!
I have done this all in a cast iron dutch oven in my smoker. It turns out fantastic.200* for 6-7 hours, I’ll add white wine { make the veggies shine!} . Then mix a thick gravy to pour over the meat.. Rather like it for a Sunday dinner, but , I’ll enjoy it as a weekday meal in the slow cooker.Joe Houg
I tried making this recipe. It turned out wonderful!!!! Roast was literallyyyy falling apart tender. Great flavor and veggies were tender too. EVERYTHING so flavorful. Cooked it 9 hours. Oh SO good! Thank you for sharing this recipe. !!! Highlyyyyy recommend this recipe
I’m not sure what went wrong. My roast came out tough. And the potatoes and carrots were hard. Had everything in the pot at 830 am and pulled out at 530pm.. flavors were nice.
Wow! I’ve always wanted to love venison roast, but I never did until now. That was absolutely delicious; I put two leg roasts in the crockpot, one bone-in, one boneless. My crew absolutely devoured this!
Ahh this is amazing, Jennifer! I am so glad you found this recipe and it turned out amazing for you. Thanks so much for coming back and sharing your review, I really appreciate it!
I used your venison roast recipe and then used the result for pulled venison sandwiches. The first time was for a pot luck retirement party. People raved about it. There was none left. I have since made it specifically for that purpose and always get great compliments.
YAY! This is so great to hear, Walt. So glad this recipe was a hit for everyone!
I used this recipe, almost, to make my first venison roast. It turned out spot on! I had about 4kg of meat so I had to use high for four hours then low for five hours. I added celery at the suggestion of a friend. For the stock, I used Simple Truth low sodium no MSG (I am allergic to MSG) broth. The slow cooker was maxed out, literally. It made 10 good size meals. A friend got some for him an a mutual friend who said it was prepared properly being my first time cooking deer/venison. My friend came back a few days later wanting another helping. He had never had roast venison before and liked the first serving. There was plenty to share and I was glad to share. Three servings for them and seven for me. When I get more venison, I will repeat this recipe and share with good friends. The meat could be broken apart by a serving spoon and was tender. Deer is my favourite red meat!
YAY! This is so great, Mark. I am so glad this recipe turned out great for you and it was a hit!
Fabulous recipe!
Thank you SO much!
This looks really good, but step 4 puzzles me. It says to add the stock to the crock pot, then add the other ingredients, then it says to rub the ingredients all over the roast. Do I rub the “other” ingredients over the roast, then put it in the pot, or do I rub the stock mixed with the other ingredients over the roast?
Gosh I had it on low for 9 hours and it’s still so tough. I’m pressure cooking it now. Hopefully I can get it to break down.
Hi Sarah – I am so sorry to hear this. Did you sear it before placing in slow cooker?
Help! My roast is a 6.5 lb bone in neck roast. Should I still set an 8 hour cooking time?
Just attempted this with a 3.5lb venison rump roast in the Instant Pot and turned out amazing. I added everything except the veggies and cooked for 40 minutes, then added the veggies and cooked for another 25 minutes. PERFECT RECIPE!
Side note: ALWAYS REMEMBER TO REMOVE THE GLANDS/LYMPH NODES IN NECK AND RUMP IF YOU DON’T WANT TO RUIN YOUR HARVEST!
Ahhh! Thank you so much, SM. I am so glad you gave this recipe a try and it turned out perfectly for you!
Our roast is only 1.2 pounds. What changes should be made with the recipe?
Hi Julia – You don’t nexessarily have to make any drastic changes, you could cut the ingredients (seasionings and veggies in 1/2). Hope you enjoy!
Omg I’m in love.
I have used this recipe twice now and can not fault it.
This is the best recipe so tender and flavorsome.
This will be my go to when I am cooking Venison in the future.
Thank you for sharing this.
WOO! This makes me so happy to hear, Michelle. I am so glad you are loving this recipe and it turned out great for you. Thank you for sharing your review & star rating, it means so much to me.
Followed recipe exactly. Even my daughter who does not like venison asked for seconds. It was delicious!
WOO! This is the best, April. I am so glad everyone loved this recipe and it turned out great for you!
Tasted just like a beef roast when it was done we loved it was thinking about making deer poboys like roast beef poboys hopefully it works. Fingers crossed
That sounds delish! Let me know how it turns out! So glad this recipe was a hit, Brittney. Thanks for your review + star rating!
This is on rotation in our home! Thank you for sharing with us newer Venison and wild game cooks just how easy it is you use… I haven’t purchased red meat in a grocery store in years.. My freezers don’t stay full anymore with all the meals I cook now… I am now very comfortable and excited about cooking and absolutely LOVE your cookbook!
This seriously makes me so happy to hear, Deborah. I am so glad you and the family are loving my recipes!