Crock Pot Venison Roast
Tender, flavorful, and effortlessly hearty, this Crock Pot Venison Roast is the ultimate comfort food for wild game enthusiasts. Perfectly seasoned with a blend of garlic powder, onion powder, and aromatic herbs like thyme and rosemary, the venison roast is seared to lock in its rich flavor before slow-cooking for hours. Nestled on a bed of hearty vegetables—carrots, russet potatoes, and onions—this dish absorbs the robust flavors of savory beef broth, Worcestershire sauce, and minced garlic. Ideal for busy days, this one-pot meal cooks low and slow in your crock pot, resulting in a melt-in-your-mouth roast and perfectly tender veggies. Serve it with the sumptuous broth as a built-in gravy for a rustic, crowd-pleasing dinner that’s as easy to prepare as it is satisfying.
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Recipe Information
Ingredients
- 3 lbs Venison roast
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tbsp Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 3 large Russet potatoes
- 2 cups Beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- 1 Bay leaf
- 2 cloves Minced garlic
Instructions
Season the venison roast generously with salt, black pepper, garlic powder, and onion powder on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the venison roast in the skillet for 2-3 minutes on each side until browned. Remove from the skillet and set aside.
Peel and slice the onion into thick wedges. Peel the carrots and chop them into 2-inch pieces. Wash and cut the russet potatoes into large chunks.
In a 6-quart crock pot, add the onion, carrots, and potatoes as a vegetable base for the roast.
Place the seared venison roast on top of the vegetables in the crock pot.
Pour the beef broth and Worcestershire sauce over the roast and vegetables. Sprinkle in the dried thyme, dried rosemary, and add the bay leaf.
Add the minced garlic to the pot for extra flavor.
Cover the crock pot with its lid and set it to cook on low for 8 hours, or until the venison roast is tender and easily pulls apart with a fork.
Once done, remove the bay leaf and serve the venison roast with the vegetables and some of the flavorful broth as a gravy.
Nutrition Facts
Calories |
3518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 5360 mg | 233% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 29.4 g | ||
| Protein | 447.7 g | 895% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 388 mg | 30% | |
| Iron | 60.1 mg | 334% | |
| Potassium | 10804 mg | 230% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
