Crock Pot Bone-In Venison Roast

Crock Pot Bone-In Venison Roast is made with venison shoulder or neck roast, baby potatoes, carrots, onion, venison or beef stock, and garlic. This recipe creates a tender, slow-cooked roast packed with rustic flavor. It takes about 8 hours and 15 minutes to prepare and serves 6–8 people.

Crock Pot Bone-In Venison Roast Ingredients

• 3–4 lb venison roast (shoulder or neck, bone-in or out)
• 1 and 1/2 tsp salt, divided
• 1 Tbsp high heat cooking fat (duck fat, avocado oil, or ghee)
• 1 and 1/2 cups venison stock or beef stock
• 2 Tbsp tomato paste
• 1 Tbsp balsamic vinegar
• 1 and 1/2 tsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp pepper
• 5 garlic cloves, minced
• 1 large yellow onion, chopped
• 1 lb baby yellow potatoes
• 4–5 carrots, peeled and cut into 2-inch pieces
• 2 Tbsp tapioca starch, arrowroot powder, or cornstarch

How To Make Crock Pot Bone-In Venison Roast

1. Prep the Roast: Dry the roast thoroughly and rub with 1/2 tsp salt.
2. Sear the Meat: Heat cooking fat in a skillet over medium-high heat. Sear the roast on all sides until browned.
3. Add to Slow Cooker: Transfer the roast to the slow cooker.
4. Add Seasoning and Liquid: Pour in stock, then add tomato paste, vinegar, Worcestershire, thyme, parsley, pepper, half the garlic, and 1/2 tsp salt. Rub over meat.
5. Add Veggies: Top with onion, carrots, and potatoes. Sprinkle with remaining garlic and salt.
6. Slow Cook: Set cooker to LOW for 8–9 hours, until meat is fall-apart tender.
7. Shred and Serve: Shred meat and serve with the vegetables tossed in the juices.
8. Optional Gravy: Make a slurry with starch and pot juices, then simmer in a saucepan for 10 minutes to thicken.

Recipe Tips

• Best Cuts: Shoulder and neck roasts are ideal for this slow-cooking method.
• Sear for Flavor: Searing locks in flavor and improves texture.
• Customize the Liquid: Mix wine or beer with stock for deeper flavor.
• Use the Bone: Save the roast bone for a rich homemade venison stock.
• Don’t Rush: Cooking on low ensures tender, flavorful results.

What To Serve With Venison Roast

This roast pairs well with crusty bread, sautéed greens, mashed root vegetables, or a side of cranberry sauce. A full-bodied red wine or dark ale complements the hearty flavors beautifully.

How To Store Venison Roast

Refrigerate: Store meat and vegetables in an airtight container for up to 4 days. Reheat gently on the stove.
Freeze: Freeze in portions with some juices for up to 3 months. Thaw overnight before reheating.

Venison Roast Nutrition Facts

• Calories: 300
• Total Fat: 3.6g
• Cholesterol: 41.4mg
• Sodium: 598mg
• Total Carbohydrates: 48.3g
• Sugars: 5.5g
• Protein: 19.4g

FAQs

Can I use boneless venison roast?
Yes, though bone-in adds extra flavor and richness.

Do I have to sear the roast first?
It’s optional but highly recommended for added flavor.

Can I add other vegetables?
Yes, parsnips, celery, or mushrooms make great additions.

Can I cook this on high?
You can, but low heat for 8–9 hours yields the most tender results.

What’s the best way to make gravy?
Use pot drippings mixed with cornstarch slurry, then reduce over medium-low heat.