Crock Pot Mississippi Venison Roast

This juicy and flavorful Crock Pot Mississippi Venison Roast is made with tender venison roast, ranch dressing mix, au jus gravy mix, tangy pepperoncini peppers, and rich butter. This slow-cooked classic is a comforting, no-fuss meal that transforms wild game into fall-apart tender bites with a zesty Southern twist. It takes about 6 hours and 5 minutes to prepare and serves 10. Serve it with creamy mashed potatoes or pile it high on toasted sandwich rolls for a hearty meal.

Crock Pot Mississippi Venison Roast Ingredients

• 4 pounds venison roast (substitute for beef top round or chuck roast)
• 1 packet ranch dressing mix or 3 tablespoons homemade ranch mix
• 1 packet au jus gravy mix (1 ounce)
• 1 jar whole or sliced pepperoncini (12 ounces)
• 8 tablespoons butter (1 stick), cut into 1-inch pieces

How To Make Crock Pot Mississippi Venison Roast

1. Add meat to the crock pot: Place the venison roast in the bottom of the slow cooker.
2. Season the roast: Sprinkle the ranch dressing mix and au jus mix evenly over the meat.
3. Add the extras: Pour the entire jar of pepperoncini (with liquid) over the roast. Scatter the butter pieces on top.
4. Slow cook: Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours until the venison is tender and shreds easily.
5. Shred and serve: Use tongs to transfer the roast to a bowl and shred into bite-sized pieces. Strain and pour the cooking juices and pepperoncini over the meat.

Recipe Tips

• Use any venison roast: A hindquarter or shoulder cut works great—just trim excess sinew before cooking.
• No pepperoncini?: Banana peppers or mild pickled jalapeños can be swapped in a pinch.
• Make it spicy: Add a few extra peppers or a dash of hot sauce for a kick.
• Homemade ranch is easy: If you’re out of packets, mix dried dill, parsley, onion powder, and garlic powder.
• Perfect for meal prep: This dish stores well and gets even better the next day.

What To Serve With Venison Roast

This Mississippi Venison Roast is delicious over buttery mashed potatoes, creamy polenta, or egg noodles. You can also serve it in hoagie rolls with melted provolone or Swiss cheese, topped with pickled onions or coleslaw. A side of green beans or roasted carrots rounds out the meal nicely.

How To Store Venison Roast

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Cool completely, then freeze in a sealed container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating gently.

Venison Roast Nutrition Facts

• Calories: 342
• Total Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 2g
• Sugar: 1g
• Protein: 40g
• Sodium: 392mg

FAQs

Can I use frozen venison?
Yes, just thaw it completely in the refrigerator before adding to the crock pot.

Is this recipe gamey?
Not at all—the pepperoncini, ranch, and gravy mix mellow the wild flavor wonderfully.

Can I cook it overnight?
You can, but be sure your slow cooker switches to “keep warm” mode after cooking time ends.

Do I need to sear the venison first?
It’s optional. Searing adds flavor, but it still turns out delicious without it.

Can I make this in the oven?
Yes! Bake covered at 300°F for 4–5 hours in a Dutch oven until tender.

Try More Recipes:

• Crock Pot Frozen Venison Roast
• Crock Pot Black Bean Venison Chili
• Crock Pot Corned Venison