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Venison Roast in Slow Cooker
Prep Time
2 hrs 30 mins
Cook Time
8 hrs
Total Time
10 hrs 30 mins
 

The perfect recipe to feature venison roast.

Course: Main Dish, Venison
Cuisine: All-American
Keyword: slow cooker, venison
Servings: 6 servings
Ingredients
  • 3 1/2 to 4 pounds venison roast
  • 5 whole cloves garlic
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 2 tablespoons oil
  • 1 medium onion, chopped
  • 8 ounces mushrooms, sliced
  • 2 bay leaves
  • 1 package beefy-mushroom soup mix (dry)
  • 1 cup apple juice or red wine
  • 1 cup beef broth
  • 2 teaspoons dried rosemary, crushed
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons heaping tomato paste
  • 6 medium carrots, peeled and cut in half
  • 6 potatoes, peeled and left whole
Directions
  1. Cut 5 deep slits in roast. Place a garlic clove in each slit. Pierce roast in several places with a metal meat fork.
  2. Combine in a large resealable plastic baggie: flour, salt, pepper, garlic powder, onion powder and thyme. Rub mixture over entire roast. Cover and refrigerate for 2 hours.
  3. Drizzle 2 tablespoons oil in the bottom of a slow cooker. Place roast in slow cooker. Add chopped onion, sliced mushrooms and bay leaves. Sprinkle beefy-mushroom soup mix over venison mixture.
  4. In a medium bowl, whisk together apple juice or red wine, beef broth, rosemary, Worcestershire sauce and tomato paste. Pour over meat mixture. Add carrots and potatoes.
  5. Put on the cover and turn slow cooker to low Cook 8 to 10 hours.