This venison pot roast slow cooker recipe is pure comfort food prepared with simple, authentic ingredients. It’s also the nicest thing to come home to, already prepared in the crock pot and ready to eat after a hard day! My perfect recipe for venison in a slow cooker is ideal for lazy Sundays or hectic winter workdays.
Venison Pot Roast Slow Cooker Recipe Made Easy
When it comes to traditional comfort food, this venison pot roast slow cooker recipe is hard to match. It delivers luscious meat that is fall-apart tender, as well as chunky, healthy veggies that fill you up in the greatest manner possible – comparable to this beef stew! If you’ve been following my recipes for a while, you’ll know that I love utilizing my slow cooker as a hidden weapon for the simplest meals conceivable.
This recipe for venison in a slow cooker is a popular addition to Thanksgiving and Christmas dinners. However, this version is so simple to prepare (after you sear the large slab of beef), making it ideal for any weekday supper. So, take your Crock Pot and let’s prepare the ideal pot roast!
I have been preparing slow cooker pot roasts for as long as I can remember. But at the beginning, I was doing everything incorrectly.
We’ve all tried the super-easy, lazy slow cooker roast that skips the browning, but once you try it browned, you won’t go back! Browning helps to lock in moisture and gives the most exquisite texture for venison pot roast slow cooker recipes.
Have you ever attempted a crockpot roast with fresh herbs? It’s much superior than dried, therefore it’s well worth the extra cost. You may sometimes get them combined together in a blended container, making this venison pot roast slow cooker recipe even simpler.
Last but not least: the veggies. I was constantly adding cubed potatoes and used Russet potatoes. How does it play out in the end? Potato soup! Instead, using a waxier potato (Yukons) and leaving the potatoes whole will retain them moist but not gluey. If you choose, you may cut them up at the end or serve them whole.
Best Cuts of Meat For the Venison Pot Roast Slow Cooker Recipe
Here are the three finest alternatives for preparing pot roast. Brisket or rounds are suitable alternatives for a delicious pot roast. However, I believe that chuck roast is the best option for a wonderful pot roast. It is not only cost-effective, but its marbling adds a lot of taste.
This means that there is ample of fat to keep the whole piece moist and tender while it cooks slowly. Bonus: the fatty liquids that soak through the meat will contribute to a delicious broth.
1. Chuck Roasts
2. Rump Roasts
3. Bottom Rounds
Pro Slow Cooker Recipe For Venison Tips
- Celery, sliced yellow onions, crushed garlic, and fresh rosemary/thyme are other fantastic additions to this dinner.
- Searing the roast is optional, but it adds color, texture, and taste. Even when I’m in a hurry, I go for the sear. It is worth it!
- Do not open the Crock Pot cover while cooking; you will waste a lot of heat and around 30 minutes of cooking time.
- If you think the soup is too thin, make a slurry of cornstarch or arrowroot powder and whisk it back in. This will assist to get a somewhat thicker consistency. If you want it even thicker, transfer part of the broth to a saute pan and add the slurry over medium heat. It will thicken as it warms up.
FAQ For the Recipe for Venison In Slow Cooker
Q: What is a venison pot roast slow cooker recipe?
A: The venison pot roast slow cooker recipe is a hearty and flavorful dish made with venison (deer meat) that is slow-cooked with vegetables and seasonings until tender and delicious.
Q: Why use a slow cooker for this recipe for venison in slow cooker recipe?
A: Using a slow cooker for any venison in slow cooker recipe allows the meat to become incredibly tender and flavorful as it cooks low and slow, resulting in a melt-in-your-mouth texture and rich taste.
Q: How do I make a venison pot roast slow cooker recipe?
A: To make a venison pot roast slow cooker recipe, simply season the venison meat, sear it in a hot pan, then place it in the slow cooker with vegetables, herbs, and broth. Cook on low for several hours until the meat is tender and the flavors have melded together beautifully.
Other Venison Recipes to Try
Venison Italian Sausage Recipe
Magic Venison Pot Roast Slow Cooker Recipe
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
- Crockpot or Slow Cooker
Ingredients
- 4 lb venison roast
- 1/2 tsp salt divided
- 1 tbsp. cooking oil or high heat tolerant cooking fat
- 2 cups beef soup stock made from bouillon cubes
- 1 tbsp. balsamic vinegar
- 1/2 tsp Worchestershire sauce
- 1 tsp. thyme dried
- 1/2 tsp rosemary dried
- 1 tsp. parsley dried
- 1 tsp. pepper
- 5 cloves garlic minced
- 1 onion yellow onion, cut into large pieces
- 1 lb. potatoes baby yellow
- 5 carrots peeled and cut into 2-inch pieces
- 2 Tbsp. tapioca starch arrowroot powder or cornstarch
- 1 oz red wine
Video
Instructions
- To remove any extra moisture or dried blood, blot the roast dry with a paper towel after taking it from the container. Put half a teaspoon of salt on top of the meat after that.
- Brown the roast by searing it on all sides in a large skillet with heated oil or fat over medium-high heat. If the meat remains in the pan when you flip it, it's not done cooking. The sear will release the food from the pan.
- Place the roast in a slow cooker and cover once it has been seared on both sides.
- Toss in the wine and stock with the slow cooker, or start with frozen stock. Then add the tomato paste, balsamic vinegar, Worchestershire sauce, thyme, rosemary, parsley, pepper, half of the garlic, and half a teaspoon of salt. Continue moving forward by doing so. Apply as much force as you can while massaging it into the meat.
- Layer the onions, carrots, and potatoes on top of it. Season with salt and add the remaining garlic.
- The beef should be easily tender enough to shred after 8 to 9 hours of simmering over low heat.
- When ready to serve, remove the meat and shred it on a board. Toss the veggies in the liquid and set them aside before you serve the pulled venison roast. Half the potatoes are an option if you'd like.
- Make a slurry with some of the strained cooking liquid and cornstarch (or tapioca or arrowroot powder) to make gravy. After adding the slurry and any leftover drippings, the next step is to reduce the mixture over medium-low heat for 10 minutes.
Nutrition
