There’s nothing quite like coming home to a warm, home-cooked meal that tastes like you fussed over it for hours. This slow cooker venison roast ticks all those boxes—featuring tender meat, aromatic herbs, and the subtle sweetness of hearty vegetables. It’s simple, cozy, and oh-so-satisfying.
Ingredients
- 1 venison roast (about 2–3 pounds), trimmed of excess fat
- 2 tablespoons olive oil
- 2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 tablespoon dried thyme
- 1 cup beef or venison stock
- 1 tablespoon Worcestershire sauce
- 3 carrots, peeled and cut into chunks
- 2 stalks celery, sliced
- 1 medium onion, chopped
Instructions
Begin by seasoning the venison roast with salt and pepper. In a large skillet over medium-high heat, warm the olive oil until it shimmers. Carefully sear each side of the roast for about 2 minutes per side, which locks in flavor and adds a lovely color.
Transfer the roast to your slow cooker. Scatter the carrots, celery, and onion around the meat. Sprinkle the minced garlic and dried thyme over everything. In a small bowl, whisk together your stock and Worcestershire sauce, then pour it into the slow cooker. Place the lid on top and set the slow cooker to low heat.
Cook for 8–9 hours, until the venison is fork-tender and the vegetables have softened. If you prefer a slightly thicker gravy, remove the roast and whisk in a cornstarch slurry or a bit of flour with the cooking juices. Let it simmer (you can switch the slow cooker to high for this step) until the gravy thickens to your liking. Slice or shred the venison, return it to the slow cooker if you’d like, and serve piping hot.
This recipe is a winner for anyone who loves hearty, comforting meals without the fuss. Venison is leaner than beef, making it a good choice for those watching their fat intake, and you can easily swap in rosemary for thyme or add potatoes for extra heartiness. It’s perfect for game-day gatherings, holiday dinners, or simply when you want a cozy meal on a cold night.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
