Crockpot Venison Roast
Slow-cooked to perfection, this Crockpot Venison Roast is the ultimate comfort food for a hearty, wholesome meal. Featuring tender venison infused with robust flavors from red wine, Worcestershire sauce, and aromatic herbs like thyme and rosemary, this recipe transforms game meat into a melt-in-your-mouth centerpiece. Surrounding the roast are soft, flavorful vegetables, including carrots, potatoes, and celery, all simmered together in a rich broth for eight hours. The finishing touch is a velvety gravy made from the slow-cooked juices, adding an irresistible layer of richness. Ideal for family dinners or special occasions, this easy venison roast recipe lets your crockpot do all the work while filling your kitchen with mouthwatering aromas. Perfectly balanced and satisfying, it’s a must-try dish for lovers of wild game or slow-cooked meals.
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Recipe Information
Ingredients
- 3 pounds venison roast
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 4 medium carrots
- 4 medium potatoes
- 2 stalks celery stalks
- 2 cups beef broth
- 0.5 cups red wine
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 tablespoons cornstarch
- 3 tablespoons cold water
Instructions
Season the venison roast with salt and black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Once hot, sear the venison roast on all sides until browned, about 2-3 minutes per side. Transfer the roast to the crockpot.
Peel and roughly chop the onion. Peel the garlic cloves and smash them with the flat side of a knife. Cut the carrots, potatoes, and celery into large chunks. Add all the vegetables to the crockpot around the venison roast.
Pour the beef broth, red wine, and Worcestershire sauce over the roast and vegetables.
Sprinkle the dried thyme and rosemary evenly over the contents of the crockpot.
Cover and cook on low heat for 8 hours, or until the venison is tender and easily pulls apart with a fork.
Once cooked, remove the venison and vegetables from the crockpot and place them on a serving platter. Cover with foil to keep warm.
Skim off any excess fat from the liquid left in the crockpot. Pour the liquid into a saucepan through a fine-mesh strainer to remove solids.
Bring the liquid to a simmer over medium heat. In a small bowl, mix the cornstarch with the cold water to make a slurry. Slowly whisk the slurry into the simmering liquid and cook until thickened, about 3-5 minutes.
Serve the venison roast and vegetables with the thickened sauce drizzled on top.
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1524 mg | 508% | |
| Sodium | 5680 mg | 247% | |
| Total Carbohydrate | 242.4 g | 88% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 36.8 g | ||
| Protein | 443.1 g | 886% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 60.5 mg | 336% | |
| Potassium | 10721 mg | 228% | |
*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.
