Slow Cooker Venison Roast
User Reviews
5
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Prep Time
15 mins
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Cook Time
9 hrs 10 mins
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Total Time
9 hrs 25 mins
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Servings
8
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Calories
449 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Venison Roast
Description
The venison roast is first browned in olive oil and seasoned with salt and black pepper, which helps develop a crust and deepen the flavor. A portion of beef broth is used to deglaze the pan, capturing browned bits to enrich the cooking liquid. The roast is placed in the slow cooker along with large-cut yellow potatoes, peeled carrots, and onion pieces, then covered with the remaining beef broth, tomato paste, balsamic vinegar, Worcestershire sauce, thyme, parsley, and garlic.
Cooking on low for 9 to 10 hours ensures the venison becomes tender and infused with the savory broth and herbs. After cooking, the roast is shredded and the vegetables are served alongside. The cooking liquid is strained and thickened with a cornstarch slurry to create a rich gravy to accompany the dish.
This roast pairs well with its vegetables and sauce as a hearty, rustic main course. Cutting the vegetables into large pieces prevents them from becoming overly soft during the long cooking time. Using the low heat setting results in a more tender venison texture.
Ingredients
- 4 pounds venison roast
- 1 Tablespoon olive oil
- 1 teaspoon black pepper
- 2 teaspoons salt
- 3 cups beef broth
- 2 Tablespoons tomato paste
- 1 Tablespoon balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon thyme dried leaves
- 1 teaspoon parsley dried
- 1 Tablespoon garlic minced
- 1 yellow onion cut into large pieces
- 2 pounds yellow potatoes baby
- 4 carrot 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!
Notes
- Cut carrots and onions into large chunks to prevent them from becoming too soft during long cooking.
- Cooking on the low heat setting is recommended for a more tender roast, though high can be used with shorter cooking times.
- Brown the roast before slow cooking to improve flavor and texture.
- After cooking, strain and thicken the broth to make a flavorful gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 449 kcal
% 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.
User Reviews
Overall Rating
5
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