Hi, and welcome back! I made this venison pot roast for the first time last week, and we still have leftovers for dinner tonight. My partner shot a deer over a year ago, so we’re still working through all the meat in our chest freezer. I used two roasts for this (the freezer package said “roast” and beyond that, I have no information), and I was amazed by how well the meat pulled apart at the end. Let me know how this recipe turns out for you, and what substitutions you make.

This version includes classic pot-roast vegetables and makes a rich gravy right in the pot. It serves 6–8 people.

Ingredients

• 2–3 lb venison roast (shoulder, neck, or rump works best; boneless or bone-in is fine; thaw if frozen)
• 1–2 tbsp high-heat oil (avocado, olive, or duck fat for searing)
• 1 large yellow onion, sliced or diced
• 4 garlic cloves, minced or smashed
• 1 lb baby potatoes or Yukon gold potatoes, halved or quartered
• 1 lb carrots, cut into 2-inch pieces (or baby carrots)
• Optional: 2 stalks celery, sliced; a few sprigs fresh thyme and rosemary (or ½ tsp each dried)

For the braising liquid/gravy base:

• 1 cup red wine (or substitute extra beef/venison broth)
• 2 cups beef broth or venison stock
• 1–2 tbsp Worcestershire sauce
• 1 tbsp balsamic vinegar or red wine vinegar
• 1 tbsp Dijon mustard or tomato paste (for depth)
• 1 packet (1 oz) dry onion soup mix (or 1–2 tsp each onion powder, garlic powder, salt, and pepper)
• Salt and black pepper to taste (about 1–1½ tsp salt total, divided)
• Optional for thicker gravy: 2–3 tbsp flour or cornstarch slurry at the end

Instructions

1. Prep and sear the roast (recommended for best flavor): Pat the venison dry with paper towels. Season generously with salt, pepper, and any steak seasoning or herbs. Heat oil in a skillet over medium-high heat. Sear the roast 3–5 minutes per side until browned. Transfer to the slow cooker. This step adds depth but can be skipped if short on time.
2. Layer the vegetables: Place the sliced onion, garlic, potatoes, carrots, and celery in the bottom of the Crock Pot (or arrange around the roast). This creates a bed that prevents the meat from sitting directly in liquid and infuses everything with flavor.
3. Make the braising liquid: In a bowl or measuring cup, whisk together the red wine (or extra broth), beef broth, Worcestershire, balsamic vinegar, Dijon mustard/tomato paste, onion soup mix (or spices), and any remaining seasonings. Pour over the roast and vegetables. Add fresh herb sprigs if using. The liquid should come about halfway up the roast—add a bit more broth if needed.
4. Cook: Cover and cook on LOW for 7–9 hours (or until the venison is fork-tender and easily pulls apart). Some recipes suggest starting on high for 1 hour, then switching to low. Avoid high heat the whole time, as it can make lean venison tougher.
5. Optional gravy: Remove the roast and vegetables to a platter. If you want thicker gravy, strain the cooking liquid into a saucepan (or use the slow cooker on sauté if it has that function). Whisk in a slurry of 2–3 tbsp flour or cornstarch mixed with cold water or broth. Simmer until thickened. Taste and adjust seasoning. Some recipes use cream of mushroom soup in the liquid for a creamy version.
6. Serve: Slice or shred the venison and serve with the vegetables, spooning gravy over everything. Mashed potatoes or crusty bread pair well on the side.

I love that I can chop the veggies and prepare the sauce ahead of time and then toss it all in the crock pot! This is a great option for a nourishing, simple dinner when life gets busy. That’s all I have for now, and I’ll see you in the next one.