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Slow Cooker Venison Roast with Gravy

Here's a great venison dinner idea for my "meat and potatoes" people: Venison Roast made in the crock pot. All you need is about 15 minutes of prep time, and then the slow cooker does all the work! Then you will use the juices from the roast to make a delicious savory gravy for spooning on top.

This recipe feeds a crowd and is gluten-free.

Fork digging into venison pot roast
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Venison pot roast recipe

If you can get your hands on a cut of deer roast, then I highly recommend cooking it in the slow cooker using this venison pot roast recipe. You'll end up with perfectly shreddable venison that still has a nice bite to it. 

I add potatoes, carrots, and a little bit of celery to the slow cooker to make it a complete meal full of veggies.

As the venison cooks, it releases its flavors into the broth in the slow cooker. I use the juices from the slow cooker to make a delicious gravy in just a couple of minutes. 

Pour that venison gravy over the meat and veggies, and enjoy!

Plate of venison roast with potatoes next to a crock pot

More venison recipes to try: Venison Tacos

Ingredients

For the venison roast:

  • 2 lb venison roast, thawed if frozen
  • ¼ cup favorite steak seasoning (or mix together 2 teaspoons each salt, paprika, garlic powder, onion powder, dried oregano, plus 1 teaspoon each pepper, ground cumin)
  • 1 tablespoon vegetable oil
  • 1 onion, cut into 1-inch pieces
  • 2 lb potatoes, scrubbed clean and cut into large bite-sized pieces
  • 1 lb baby carrots (or 1 lb of whole carrots cut into 1-inch pieces)
  • 2 stalks celery, sliced
  • 2 cups beef broth
  • 1 tablespoon fresh parsley or thyme, finely diced (for serving)

For the venison gravy:

  • 2 tablespoons cornstarch 
  • ¼ cup cold water
  • ½ teaspoon salt (optional, do not use if your beef broth is very salty)
  • ½ teaspoon black pepper, or to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
Ingredients to make venison pot roast in a slow cooker

More venison recipes for dinner: Venison Burgers

Equipment

  • 6-quart slow cooker (or larger, if adding extra veggies or using a larger roast)
  • Large pan (optional, but I highly recommend browning the meat before placing it in the slow cooker)
  • Tongs
  • Fine mesh colander
  • Small saucepan (to make the gravy)

More slow cooker roast recipes: Slow Cooker Pot Roast

Instructions with step-by-step pictures

Rub steak seasoning all over your venison roast. Hint: you can do this right in the slow cooker pot so you don't get another dish dirty.

Adding steak seasoning to deer roast

Preheat a large skillet over medium-high heat. Add the vegetable oil and gently place the seasoned roast in the pan. Cook for 2-3 minutes per side, or until browned. Make sure to sear at least 3-4 sides of the roast to get more flavor in. 

Searing seasoned venison roast in a pan.

Place the chopped onion on the bottom of the slow cooker pan. Place the seared venison roast on top of the onion. Layer diced potatoes, baby carrots, and celery all around the roast. Pour the beef broth all around (it doesn't have to cover the meat or potatoes). Helpful tip: You can add the potatoes, carrots, and celery during the second half of cooking if you don't want them to be too soft. 

All the ingredients for venison roast added to the crock pot

Cook on LOW for 7-9 hours, or HIGH for 5-6 hours, or until the meat is cooked through and starts to shred when pulled apart with two forks.

Shred the meat in the slow cooker with two forks. Use tongs or a slotted spoon to remove the meat and veggies onto a large platter.

Shredded venison roast and cooked veggies in a slow cooker

Make the gravy: Strain the liquid from the slow cooker into a small saucepan. Be careful, the liquid is HOT!

Strained juices from venison roast in a saucepan

In a small bowl, gently mix the cornstarch, water, salt, garlic, and onion powder until no lumps remain.

Cornstarch and seasonings slurry in water in a bowl

Heat the saucepan with the roast juices over medium-low heat and whisk in the cornstarch mixture, stirring immediately. Cook over medium-low heat, stirring constantly, until the sauce comes to a boil and start to thicken. Remove from heat and pour into a gravy boat or heat-safe container.

Pour the gravy over the roast and veggies to serve, garnishing with diced parsley or thyme.

Spooning venison gravy over venison roast

More slow cooker dinner ideas: Slow Cooker Chicken and Gravy

Recipe tips and variations

→ If your roast is larger than 2 pounds, cut it in half. This way it will cook through and become tender faster, and more of the roast will be seared (meaning: more flavor!)

→ Add more veggies: You can increase the amount of carrots, or add a pound of chopped parsnips.

→ Add mushrooms: Small whole baby bella mushrooms, or halved larger mushrooms make a GREAT addition to venison roast!! They make the gravy even tastier.

→ Use baby potatoes instead of large potatoes. Cut them in half.

→ Add wine! A little bit of dry red wine along with the beef broth will give the roast and the gravy a nice rich savory flavor.

→ Avoid lumps in your gravy: Make sure to mix the cornstarch completely with cold water before adding it to the hot liquid. Adding cornstarch directly to hot liquid will cause it to clump up. If you do end up with lumps, you can strain the gravy through a fine mesh colander to remove the lumps.

→ Skip the gravy. If you don't feel like making a gravy, just pour the broth and juices over the venison and veggies to serve. The juices are just as delicious!

→ Cook time: Venison roast takes a little longer than typical slow cooker recipes. It will not be tender and shreddable at 6 hours at low temperature. I would start cooking earlier rather than later in the day to make sure it is cooked soft enough for your liking by dinner time. As mentioned above, if you put the potatoes, carrots, and celery in at the same time as the venison, they will get really soft. Which is OK! But if your preference is for your veggies to have a little "bite" to them, then put them in a couple of hours into the cook time.

Platter of venison roast and potatoes

More slow cooker dinners: Slow Cooker Cassoulet

What to serve with venison roast

While venison roast is a complete meal on its own, with plenty of protein, veggies, and carbs to keep you full, healthy, and happy, here are a few things that would go great with this slow cooker recipe:

  • Try serving it over rice for a really hearty meal, or to stretch the meat budget and have to get more servings out of this recipe.
  • Serve with garlic bread or toasted baguette for dipping into the juices and gravy.
  • Serve a light side salad to add more veggies to your dinner.
  • Instead of adding potatoes to the crock pot, serve the venison pot roast over mashed potatoes.

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Fork digging into shredded venison pot roast
Print Recipe
5 from 1 vote

Slow Cooker Venison Roast with Gravy

This venison roast recipe takes about 15 minutes of prep time and then it's mostly hands-off as the slow cooker does its thing. Spoon the juices on top while serving, or make a delicious gravy with the cooking juices.
Prep Time15 minutes
Cook Time8 hours 10 minutes
Total Time8 hours 30 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 8
Author: Kate

Ingredients

For the venison roast:
  • 2 lb venison roast - thawed if frozen
  • ¼ cup favorite steak seasoning - (or mix together 2 teaspoons each salt, paprika, garlic powder, onion powder, dried oregano, plus 1 teaspoon each pepper, ground cumin)
  • 1 tablespoon vegetable oil
  • 1 small onion - cut into 1-inch pieces
  • 2-3 lb potatoes - scrubbed clean and cut into large bite-sized pieces
  • 1 lb baby carrots - (or 1 lb carrots cut into 1-inch pieces)
  • 2 stalks celery - sliced
  • 2 cups beef broth
  • 1 tablespoon fresh parsley or thyme - finely diced (for serving)
For the venison gravy:
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • ½ teaspoon salt - (optional, do not use if your beef broth and steak seasoning are very salty)
  • ½ teaspoon black pepper - or to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Special equipment

Instructions

  • Rub steak seasoning all over your venison roast. Hint: Do this in the slow cooker pot so you don't get another dish dirty.
  • Preheat a large skillet over medium-high heat. Add the vegetable oil and gently place the seasoned roast in the pan. Cook for 2-3 minutes per side, or until browned. Make sure to sear the roast on at least 3-4 sides.
  • Place the chopped onion on the bottom of the slow cooker pan. Place the seared venison roast on top of the onion. Layer diced potatoes, baby carrots, and celery all around the roast. Pour the beef broth all around (it doesn't have to cover the meat or potatoes). Helpful tip: If you don't want the carrots and celery getting too soft, you can add the carrots and celery during the second half of cooking
  • Cook on LOW for 7-9 hours or HIGH for 5-6 hours, or until the meat is cooked through and starts to shred when pulled apart with two forks.
  • Shred the meat in the slow cooker with two forks. Use tongs or a slotted spoon to remove the meat and veggies onto a large platter. Serve, spooning juices over the meat, or make gravy with the juices.
Make the gravy:
  • Strain the liquid from the slow cooker into a small saucepan. Be careful, the liquid is HOT!
  • In a small bowl, combine the cornstarch, water, salt (if using), garlic, and onion powder until no lumps remain. Add the cornstarch mixture to the saucepan, stirring immediately.
  • Cook over medium-low heat, stirring constantly, until the sauce comes to a boil and start to thicken. Remove from heat and pour into a gravy boat or heat-safe container.
  • Pour the gravy over the roast and veggies to serve, garnishing with diced parsley or thyme.

Notes

Read the blog post for recipe tips and variations.
If your roast is 2+ pounds, cut it in half to make it cook through faster and sear both pieces.
Try adding halved baby bella mushrooms, a splash of dry red wine, or some parsnips to the slow cooker.
Nutrition facts will depend on the amount of ingredients you use and how much gravy you pour on your roast.

Nutrition

Calories: 179kcal (9%) | Carbohydrates: 10g (3%) | Protein: 27g (54%) | Fat: 3g (5%) | Saturated Fat: 1g (5%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 96mg (32%) | Sodium: 361mg (15%) | Potassium: 554mg (16%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 7882IU (158%) | Vitamin C: 3mg (4%) | Calcium: 52mg (5%) | Iron: 5mg (28%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

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