Crock Pot Frozen Venison Roast

Crock Pot Frozen Venison Roast is made with venison roast, steak seasoning, potatoes, carrots, celery, beef broth, and simple pantry spices. This recipe creates a hearty, rustic roast with tender meat and flavorful vegetables. It takes about 7 hours and 15 minutes to prepare and serves 8.

Crock Pot Frozen Venison Roast Ingredients

For the venison roast:

• 2 lb venison roast, frozen
• ¼ cup favorite steak seasoning (or mix: 2 tsp each salt, paprika, garlic powder, onion powder, oregano; 1 tsp each pepper, cumin)
• 1 tablespoon vegetable oil
• 1 small onion, cut into 1-inch pieces
• 2–3 lb potatoes, scrubbed and cut into large bite-sized pieces
• 1 lb baby carrots (or cut carrots into 1-inch pieces)
• 2 stalks celery, sliced
• 2 cups beef broth
• 1 tablespoon fresh parsley or thyme, finely diced (for serving)

For the venison gravy:

• 2 tablespoons cornstarch
• ¼ cup cold water
• ½ teaspoon salt (optional)
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

How To Make Crock Pot Frozen Venison Roast

1. Season the Roast: Rub steak seasoning all over the frozen venison roast in the slow cooker pot.
2. Sear the Roast: In a hot skillet, add oil and brown the roast on 3–4 sides for 2–3 minutes each.
3. Layer the Ingredients: Place chopped onion at the bottom of the slow cooker, then place the roast on top. Surround with potatoes, carrots, and celery.
4. Add the Broth: Pour beef broth around the roast, not necessarily covering the ingredients.
5. Slow Cook the Roast: Cook on LOW for 7–9 hours or HIGH for 5–6 hours, until the roast is fork-tender.
6. Shred and Serve: Shred meat with forks and serve with veggies. Spoon juices over top or make gravy.
7. Make the Gravy: Strain slow cooker liquid into a saucepan. Mix cornstarch, water, and seasonings until smooth. Add to pan and stir over medium-low heat until thickened.

Recipe Tips

• Cut Roast for Faster Cooking: If your roast is over 2 lbs, cut it in half before searing.
• Add Veggies Later: To avoid mushy carrots and celery, add them halfway through cooking.
• Boost Flavor: Try adding mushrooms, a splash of red wine, or parsnips for extra depth.
• Check Tenderness: Roast is done when it easily shreds with two forks.
• Make-Ahead Gravy: Prepare the gravy just before serving for best consistency.

What To Serve With Venison Roast

This savory venison roast goes well with crusty bread, mashed potatoes, green beans, or a mixed greens salad. A glass of red wine or cranberry juice also pairs nicely with the gamey richness.

How To Store Venison Roast

Refrigerate: Store roast and veggies in an airtight container for up to 4 days.
Freeze: Freeze shredded venison and gravy in sealed containers for up to 3 months. Thaw overnight and reheat on the stove or in a microwave.

Venison Roast Nutrition Facts

• Calories: 179
• Total Fat: 3g
• Saturated Fat: 1g
• Carbohydrates: 10g
• Sugar: 3g
• Protein: 27g
• Sodium: 361mg

FAQs

Can I use fresh venison instead of frozen?
Yes, just reduce cooking time slightly—check doneness an hour earlier.

Do I have to sear the meat?
Searing adds flavor, but you can skip it if you’re short on time.

What if I don’t have beef broth?
Use chicken or vegetable broth as a substitute, though beef broth gives richer flavor.

Can I add wine to the broth?
Absolutely—a splash of dry red wine adds depth and complexity.

How do I thicken the gravy more?
Use an extra tablespoon of cornstarch or simmer longer to reduce further.

Try More Recipes:

• Crock Pot Black Bean Venison Chili
• Crock Pot Corned Venison
• Crock Pot Bone-In Venison Roast

Crock Pot Frozen Venison Roast

Recipe by RobertCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

7

hours 

Calories

179

kcal

A rustic, tender venison roast slow-cooked with hearty vegetables and finished with rich homemade gravy.

Ingredients

• Venison Roast:

• 2 lb venison roast, frozen
  

• ¼ cup steak seasoning (or DIY blend)
  

• 1 tablespoon vegetable oil
  

• 1 small onion, chopped
  

• 2–3 lb potatoes, cut
  

• 1 lb baby carrots
  

• 2 stalks celery, sliced
  

• 2 cups beef broth
  

• 1 tablespoon chopped fresh parsley or thyme
  

• Gravy:

• 2 tablespoons cornstarch

• ¼ cup cold water

• ½ teaspoon salt (optional)

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

Directions

• Rub steak seasoning on venison roast.
  
• Sear roast on 3–4 sides in hot skillet with oil, 2–3 minutes per side.
  
• Place onion in slow cooker, add roast, layer veggies around it, and pour in broth.
  
• Cook on LOW 7–9 hours or HIGH 5–6 hours until roast shreds easily.
  
• Shred meat, plate with veggies, and drizzle with juices or make gravy.
  
• For gravy: Strain juices into saucepan, mix cornstarch and seasonings, stir into pan, and cook until thickened. Serve over meat and vegetables.