Crock Pot Venison Roast
This slow-cooked venison roast is tender, flavorful, and cooked with hearty vegetables. Perfect for a cozy meal!
Equipment
- Skillet
- Crockpot
Ingredients
Venison Roast
- 2-3 pound venison roast
- 6 tablespoons all-purpose flour divided
- 2 tablespoons olive oil
- 1 large yellow onion largely diced
- 4 cloves garlic peeled and smashed
- 1 cup red wine or beef broth
- 4 sprigs fresh thyme or ½ teaspoon dried
- 2 sprigs fresh rosemary or ½ teaspoon dried
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cups beef broth or venison broth divided
- 0.5 teaspoon salt plus more for seasoning
- 0.25 teaspoon black pepper plus more for seasoning
- 4-5 large carrots peeled and cut into 2-inch pieces
- 1.5 pounds baby yellow potatoes cut into 2-3 inch pieces
Instructions
- Pat the roast dry with paper towels, then season with salt and pepper. Sprinkle 2 tablespoons of flour all over the roast.
- Heat a skillet over medium-high heat with olive oil. Sear roast on all sides until browned, about 5-7 minutes. Transfer to crockpot.
- Using the same skillet, cook onion, garlic, thyme, and rosemary for 2 minutes. Deglaze with wine, scraping browned bits. Stir in balsamic vinegar, Worcestershire, and Dijon mustard. Transfer to crockpot.
- Whisk 4 tablespoons of flour with 1 cup broth and add to crockpot. Pour in remaining broth, add carrots and potatoes. Season with salt and pepper.
- Cook on low for 6-8 hours until venison roast is fork-tender. Serve hot with vegetables and sauce.
Notes
Feel free to substitute beef or pork if venison isn't available. Fresh herbs provide the best flavor, but dried herbs work well too!
Calories per serving : 450
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