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Crockpot Deer Roast

Crockpot Deer Roast Recipe

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lb deer roast
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 medium carrots, cut into 2-inch chunks
  • 4 medium potatoes, quartered
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Pat the roast dry, season with salt and pepper, and sear in hot oil for 3 to 4 minutes per side until deeply browned. Remove and set aside.
  2. In the same skillet, cook the onion until softened, about 5 minutes. Stir in garlic and tomato paste and cook 1 minute more.
  3. Place carrots and potatoes in the slow cooker, set the roast on top, and pour the onion mixture, broth, Worcestershire, thyme, rosemary, and bay leaves over it. Cover and cook on low 8 to 10 hours or high 5 to 6 hours until fork-tender.
  4. Remove the roast and vegetables, keep warm. Strain the cooking liquid into a saucepan, bring to a simmer, and whisk in the cornstarch slurry. Cook 2 to 3 minutes until thickened.
  5. Shred or slice the roast and serve with the vegetables and hot gravy.

Notes

For even deeper flavor, rub the roast with the salt, pepper, and a splash of Worcestershire and let it sit in the fridge overnight. The resting time isn’t included in the prep time, but it makes a noticeable difference. The gravy thickens as it sits, so reheat with an extra splash of broth if needed.