5.0 from 39 votes
Slow Cooker Venison Roast
Slow Cooker Venison Roast results in a tender, juicy and full of flavor roast every time. Add your favorite vegetables and seasoning for a delicious meal idea.
Prep Time
15 mins
Cook Time
9 hrs 15 mins
Total Time
9 hrs 25 mins
Servings: 8
Calories: 449 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 pounds venison roast
- 1 Tablespoon olive oil
- 1 teaspoon pepper
- 2 teaspoons salt
- 3 cups beef broth
- 2 Tablespoons tomato paste
- 1 Tablespoon balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried parsley
- 1 Tablespoon minced garlic
- 1 yellow onion cut into large pieces
- 2 pounds baby yellow potatoes
- 4 carrots peeled and cut into large pieces
- 1/4 cup cornstarch
Instructions
- Heat the olive oil in a large skillet over medium high heat.
- Pat the roast dry and then season the chuck roast with the salt and pepper.
- Brown the roast in the skillet. Cook it for 4-5 minutes per side. Set the roast aside and use approximately ½ cup of the beef broth to deglaze the bottom of the skillet.
- Place the roast in a crock pot. Then top with the onions, carrots and potatoes in the crock pot. Pour the beef broth from the skillet in the crock pot as well.
- Then add the remaining beef broth, tomato paste, balsamic vinegar, thyme leaves, parsley and garlic to the crock pot.
- Cover and cook on low for 9-10 hours until the roast and vegetables are tender.
- Remove the roast from the crock pot and shred. Then remove the vegetables from the crock pot as well.
- Remove the broth from the crock pot and strain it into a saucepan. Heat the broth over medium high heat and bring it to a low boil.
- In a small bowl, whisk together the cornstarch with 1/4 cup cold water. Whisk this mixture into the saucepan. Continue to cook and whisk for 30-60 seconds until the sauce thickens.
- Serve the roast and vegetables topped with the gravy from the saucepan and topped with the fresh parsley. Enjoy!
Cup of Yum
Notes
- *Make sure to cut the carrots and onions into large pieces or they will get too soft in the crock pot.
- *You can cook this recipe on low or high but we prefer to cook this crock pot chuck roast recipe on low as the beef is more tender.
Nutrition Information
Calories
449kcal
(22%)
Carbohydrates
10g
(3%)
Protein
75g
(150%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Cholesterol
273mg
(91%)
Sodium
1652mg
(69%)
Potassium
1047mg
(30%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
5171IU
(103%)
Vitamin C
5mg
(6%)
Calcium
49mg
(5%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 449
% Daily Value*
| Calories | 449kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 75g | 150% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 273mg | 91% |
| Sodium | 1652mg | 69% |
| Potassium | 1047mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 5171IU | 103% |
| Vitamin C | 5mg | 6% |
| Calcium | 49mg | 5% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.