Slow Cooker Venison Roast

This Slow Cooker Venison Roast recipe is a great way to enjoy this delicious meat.

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Served over a bed of rice or mashed potatoes, and drizzled with our homemade venison gravy, it’s like a little slice of comfort-food heaven!

INGREDIENTS

– Venison Roast – Red Onion – Carrots – Cream of Mushroom Soup – Corn Starch Full Ingredients

Place venison roast, onion, carrots, Italian seasoning, can of mushroom soup and garlic into your crockpot.

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Cook on low for 6–8 hours, or until the meat can easily be shredded. Once the venison is cooked, place a strainer over a large pot and drain the drippings off of the meat.

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Pour or ladle the rest of the drippings and veggies from the crockpot over the strainer into the pot, making sure to remove any small pieces of gristle, then return the carrots to the crockpot.

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Shred the venison, using two forks, and return to the crockpot as well. Keep warm until ready to serve.

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In a large saucepan over medium heat, bring the drippings to a low boil. Add about 1 cup of beef broth to the drippings and mix well.

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