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Venison Roast in Slow Cooker

The perfect recipe to feature venison roast.
Course Main Dish, Venison
Cuisine All-American
Keyword slow cooker, venison
Prep Time 2 hours 30 minutes
Cook Time 8 hours
Total Time 10 hours 30 minutes
Servings 6 servings
Author Lynn / Turnips 2 Tangerines

Equipment

  • Crock-pot, Slow cooker

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

Instructions

  • Cut 5 deep slits in roast. Place a garlic clove in each slit. Pierce roast in several places with a metal meat fork.
  • 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.
  • 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.
  • 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.
  • Put on the cover and turn slow cooker to low Cook 8 to 10 hours.