Slow Cooker Venison Roast Recipe
This Slow Cooker Deer Roast recipe is such a simple way to enjoy this delicious meat. We cook it low and slow along with hearty vegetables, Cream of Mushroom Soup and Italian seasoning to make sure it comes out tender and juicy every time. Served over a bed of buttered egg noodles or mashed potatoes, drizzled with our venison gravy, it’s like a little slice of comfort-food heaven!
Servings: 8 people
Calories: 60kcal
Ingredients
- 1 3-5 lb Venison Roast boneless
- 1 large Red Onion quartered
- 4 medium Carrots peeled and cut into 2" chunks
- 1 package Good Seasons Italian Salad Dressing Mix or similar brand
- 1 can Cream of Mushroom Soup
- 2 tablespoons Garlic Minced
Venison Gravy
- 2 tablespoons Corn Starch
- 2 tablespoons Cold Water
- 1-2 cups Beef Broth
- Salt to taste (optional)
- Onion Powder to taste (optional)
Instructions
How to Make Venison Roast in the Slow Cooker
- Place venison roast, onion, carrots, Italian seasoning, can of mushroom soup and garlic into your crockpot.
- 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. 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. (Note: You may wish to save or discard the onions, or you can choose to blend up a few chunks of onion into your gravy.)
- Shred the venison, using two forks, and return to the crockpot as well. Keep warm until ready to serve.
How to Make Gravy
- 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. Season with salt and onion powder (optional), and up to 1 more cup beef broth to taste. (Note: If you wish to blend in any pieces of the cooked onions, do that now. Just transfer it all to a blender and puree until smooth, then return to the pot.)
- In a small bowl, mix 2-3 tablespoons of cornstarch with 2 tablespoons of cold water and stir until well-combined.
- Slowly add the cornstarch mixture into the gravy, stirring with a wire whisk until the gravy coats the back of a spoon. If you over-thicken the gravy, add beef broth. If your gravy needs to be thicker, add more of the cornstarch and cold water mixture.
- Serve venison warm, drizzled with gravy, over mashed potatoes or rice. Enjoy!
Nutrition
Calories: 60kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 404mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5095IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg