Why Make This Recipe
Crockpot Venison Roast is a fantastic meal for those cool, cozy nights. This dish brings warmth and comfort to your table. The venison becomes tender and flavorful after slow cooking for hours, making it a satisfying choice for family gatherings or a quiet dinner at home. Plus, using a crockpot means you can prepare everything in the morning and let it cook while you go about your day.
How to Make Crockpot Venison Roast
Ingredients:
- 2-3 pounds Venison Roast (Boneless roast for optimal tenderness)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil)
- 2 tablespoons All-purpose Flour (Can substitute with arrowroot powder for gluten-free)
- 1 cup Red Wine (Use beef broth as a non-alcoholic option)
- 2 tablespoons Worcestershire Sauce (Soy sauce can be a substitute)
- 1 tablespoon Dijon Mustard
- 1 medium Yellow Onion (Shallots can be used)
- 3 cloves Garlic (Fresh recommended, garlic powder can be used)
- 4 medium Carrots (Baby carrots can save prep time)
- 1.5 pounds Baby Yellow Potatoes (Can substitute with regular yellow potatoes)
- 2 sprigs Fresh Thyme (Use dried at a 1:3 ratio if fresh is unavailable)
- 2 sprigs Fresh Rosemary (Dried can be used at a 1:3 ratio)
- 2 tablespoons Balsamic Vinegar (Red wine vinegar can work as a substitute)
- 2 cups Beef or Venison Broth (Homemade enhances flavor)
Directions:
- Begin by heating the olive oil in a skillet over medium heat. Once hot, add the flour and stir for a minute. This will create a roux for thickening.
- Season the venison roast with salt and pepper. Brown the roast on all sides in the skillet. This step adds flavor.
- Transfer the browned roast to your crockpot.
- In a bowl, mix together the red wine, Worcestershire sauce, Dijon mustard, and balsamic vinegar. Pour this mixture over the roast in the crockpot.
- Chop the onion, garlic, carrots, and potatoes. Add them to the crockpot along with the thyme and rosemary.
- Finally, pour in the beef or venison broth.
- Cover the crockpot and set it to low for 6-8 hours or high for 4-6 hours, until the meat is tender.
How to Serve Crockpot Venison Roast
To serve, slice the venison roast and place it on a plate. Spoon the vegetables and broth over the top. This dish pairs well with crusty bread or a side salad. The rich flavors will make it a hit at the dinner table.
How to Store Crockpot Venison Roast
If you have leftovers, let the roast cool completely. Place it in an airtight container and store it in the refrigerator. It will last for about 3-4 days. You can also freeze the leftovers for up to three months. Just make sure to thaw them in the fridge before reheating.
Tips to Make Crockpot Venison Roast
- For extra flavor, marinate the venison roast overnight in the red wine and seasonings before cooking.
- Add your favorite vegetables like mushrooms or celery to customize the dish according to your taste.
- If you want a thicker gravy, mix a little cornstarch with water and stir it into the broth during the last hour of cooking.
Variation
You can make this recipe using beef roast if venison is not available. The cooking times may be similar, but check for doneness.
FAQs
1. Can I cook the venison roast on high heat?
Yes, you can cook it on high for 4-6 hours. Just make sure the meat is tender before serving.
2. Can I use frozen venison for this recipe?
It’s best to thaw it first for even cooking. However, if you use frozen meat, increase the cooking time accordingly.
3. How do I know when the venison is done?
The roast is done when it is fork-tender and easily shreds apart. You can also check the internal temperature; it should reach at least 160°F.
Enjoy this hearty and comforting meal that will make your cozy nights even better!
Crockpot Venison Roast
- Total Time: 510 minutes
- Yield: 6 servings
- Diet: Paleo
Description
A hearty and comforting venison roast slow-cooked to perfection, perfect for cozy nights and family gatherings.
Ingredients
- 2-3 pounds Venison Roast (Boneless roast for optimal tenderness)
- 2 tablespoons Olive Oil (Can substitute with vegetable oil)
- 2 tablespoons All-purpose Flour (Can substitute with arrowroot powder for gluten-free)
- 1 cup Red Wine (Use beef broth as a non-alcoholic option)
- 2 tablespoons Worcestershire Sauce (Soy sauce can be a substitute)
- 1 tablespoon Dijon Mustard
- 1 medium Yellow Onion (Shallots can be used)
- 3 cloves Garlic (Fresh recommended, garlic powder can be used)
- 4 medium Carrots (Baby carrots can save prep time)
- 1.5 pounds Baby Yellow Potatoes (Can substitute with regular yellow potatoes)
- 2 sprigs Fresh Thyme (Use dried at a 1:3 ratio if fresh is unavailable)
- 2 sprigs Fresh Rosemary (Dried can be used at a 1:3 ratio)
- 2 tablespoons Balsamic Vinegar (Red wine vinegar can work as a substitute)
- 2 cups Beef or Venison Broth (Homemade enhances flavor)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the flour and stir for a minute to create a roux for thickening.
- Season the venison roast with salt and pepper. Brown the roast on all sides in the skillet.
- Transfer the browned roast to your crockpot.
- Mix together the red wine, Worcestershire sauce, Dijon mustard, and balsamic vinegar in a bowl. Pour this mixture over the roast in the crockpot.
- Chop the onion, garlic, carrots, and potatoes and add them to the crockpot along with thyme and rosemary.
- Pour in the beef or venison broth.
- Cover the crockpot and set it to low for 6-8 hours or high for 4-6 hours, until the meat is tender.
Notes
For extra flavor, marinate the venison roast overnight in red wine and seasonings before cooking. Customize with your favorite vegetables.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American