You want a Sunday dinner that feels special. But you don’t have all day to babysit a pot. I hear you. Life is a whirlwind of work, school, and a million tiny tasks.
That’s why your slow cooker is your best friend. And this Crockpot Venison Pot Roast Dinner is your new secret weapon. It gives you that rich, cozy, “simmered all day” flavor with about 15 minutes of actual work. If you love classic pot roast flavors, you might also enjoy our Garlic Herb Pot Roast.
We’re talking fork-tender meat, a mountain of veggies, and a gravy that makes itself. All while you’re out living your life. This is the family meal that saves the day.
Recipe Overview
- Cuisine: American Comfort Food
- Category: Main Course
- Prep Time: 15 minutes
- Cook Time: 8 hours on Low
- Total Time: 8 hours 15 minutes
- Servings: 6
Ultimate Guide to Crockpot Venison Pot Roast Dinner
This isn’t just another recipe. This is your guide to a stress-free feast. Venison is a fantastic, lean protein. But it can be tricky. Cook it wrong, and it gets tough.
The slow cooker fixes that. Low, moist heat breaks down the meat perfectly. It becomes incredibly tender. The flavor is deep and rich, without any gamey taste.
Plus, everything cooks in one pot. The veggies soak up the savory juices. The gravy forms right in the crock. You get maximum flavor for minimum effort. Let’s dig in.
The Simple Ingredients
I love this because it’s mostly pantry staples. No fancy trips to the store. Here’s your simple shopping list.
- 3-4 lb venison roast (shoulder or rump works great)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 lb baby potatoes (halved if large)
- 4 large carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 2 cups beef broth (use a good one for flavor!)
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 3 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
- 1/4 cup cold water
- 2 tablespoons cornstarch
Let’s Get Cooking! (The Step-by-Step)
Ready? This is the easy part. Set it and forget it. Your future self will thank you.
- Prep the meat. Pat your venison roast very dry with paper towels. This helps it brown. Season it all over with the salt and pepper.
- Sear for flavor. Heat the oil in a large skillet over medium-high heat. Add the roast. Sear it for 2-3 minutes per side, until it has a nice brown crust. This step is totally worth it for deep flavor.
- Layer the veggies. Place the chopped onion, garlic, potatoes, carrots, and celery in the bottom of your slow cooker.
- Add the roast. Place the seared venison roast on top of the vegetables.
- Pour in the liquids. Pour the beef broth and Worcestershire sauce around the roast, not directly on top.
- Add the herbs. Tuck the rosemary, thyme, and bay leaves into the liquid.
- Cook it low and slow. Put the lid on. Cook on LOW for 8 hours. Don’t peek! Each time you lift the lid, you let heat escape.
- Make the gravy. When the cook time is up, carefully remove the roast and veggies to a platter. Tent with foil. Discard the herb stems and bay leaves. Turn the slow cooker to HIGH. Mix the cold water and cornstarch in a small bowl until smooth. Whisk this slurry into the hot liquid in the crock. Let it cook for 10-15 minutes, until thickened into a perfect gravy.
- Serve and enjoy! Slice or shred the venison. Serve it with the vegetables and plenty of that amazing, homemade gravy.
What to Serve With This Dish
This pot roast is a full meal. But if you want to round it out, keep it simple.
Crockpot Venison Pot Roast Dinner Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Crockpot Venison Pot Roast Dinner Recipe!
Nutrition Information
A crusty loaf of bread is perfect for sopping up gravy. A simple green salad with a bright vinaigrette cuts the richness. For a real comfort food night, try my 5-minute no-yeast rolls.
Mashed potatoes are also a classic pairing. Use the gravy on top. It’s a dream. For a different take on a hearty roast with bold flavors, check out our Smoky Barbecue Pot Roast.
Make This Recipe Your Own (Quick Swaps)
No venison? No problem. This recipe is super flexible. Use what you have.
Use a beef chuck roast instead. It’s the perfect chuck roast substitute method. The cook time is the same. You can also use a pork shoulder roast.
Swap the veggies. Try parsnips, turnips, or mushrooms. Use red wine instead of some of the broth for a deeper flavor. Add a tablespoon of tomato paste when you sear the meat.
How to Store Leftovers (If You Have Any!)
This makes great leftovers. Let the meal cool completely. Store the meat, veggies, and gravy together in an airtight container in the fridge.
It will keep for 3-4 days. Reheat gently in the microwave or in a pot on the stove. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
NUTRITION INFORMATION
- Calories: ~380
- Protein: 45g
- Carbohydrates: 22g
- Fat: 12g
- Saturated Fat: 4g
- Fiber: 3g
- Sugar: 5g
*Estimated values per serving. Will vary based on specific ingredients used.
FREQUENTLY ASKED QUESTIONS
Can I cook this on HIGH instead of LOW?
Yes. Cook on HIGH for 4-5 hours. But low and slow is best for the most tender meat.
My venison is from the backstrap. Can I use that?
I don’t recommend it. Backstrap is very lean and best for quick cooking. Use a tougher cut from the shoulder or rump for slow cooking. It has more connective tissue that melts into tenderness.
Do I have to sear the meat first?
You can skip it. But searing adds a ton of flavor. It only takes 5 extra minutes. Try it once and you’ll always do it.
See? I told you it was easy. This recipe is a game-changer for busy nights and lazy Sundays. It fills your house with an amazing smell and your family with great food. If you’re craving something with a bit of a kick, our Southwest Chipotle Pot Roast is a fantastic spicy alternative.
You get to be the dinner hero with almost no work. That’s a win in my book. Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
