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Crockpot Venison Roast

Crockpot Venison Roast Recipe

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 lb venison roast (shoulder or rump)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp oil
  • 1 large onion, sliced
  • 4 cloves garlic, smashed
  • 1 cup beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 tbsp cornstarch mixed with 2 tbsp cold water

Method
 

  1. Pat venison dry, season with salt and pepper. Sear in oil over medium-high heat 3 minutes per side, then transfer to crockpot.
  2. In the same skillet, cook onion 5 minutes until soft, add garlic 30 seconds until fragrant.
  3. Pour in broth, tomato paste, Worcestershire, and thyme. Whisk, simmer 1 minute, then pour over roast.
  4. Cover and cook on low 8 hours (or high 4 hours) until fork-tender.
  5. Strain liquid, skim fat, simmer, whisk in cornstarch slurry, cook 2-3 minutes until thickened. Slice venison, serve with gravy.

Notes

The high-heat option works well on busy days; just make sure the meat is truly fork-tender before pulling it. Let the roast rest for 5 minutes before slicing so the juices stay put. If you’d like a deeper flavor, sear the roast the night before and refrigerate it right in the skillet; in the morning, continue with the aromatics and broth.