Go Back
A close-up view of dark, savory brown broth surrounding heaps of tender shredded deer meat in a black ceramic crockpot. (Deer Roast Crockpot Recipes)

Deer Roast Crockpot Recipes: The Ultimate Fall-Apart Venison

Master the art of cooking game meat with these savory Deer Roast Crockpot Recipes. Enjoy tender, shredded venison, whole golden potatoes, and chunky carrots in a rich, dark brown broth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 3 lbs venison chuck or shoulder roast 1.3kg
  • 2 cups beef bone broth 480ml
  • 1 lb baby golden potatoes 450g, whole and skin-on
  • 3 large carrots peeled and sliced into 2-inch chunks
  • 2 tbsp Worcestershire sauce 30ml
  • 1 tbsp tomato paste 15g
  • 1 tsp dried thyme 2g
  • 1 tsp dried rosemary 2g
  • 2 tbsp fresh green parsley 8g, finely minced for garnish
  • 2 tbsp olive oil 30ml, for searing

Equipment

  • 1 Large Cast-Iron Skillet Crucial for achieving an even, dark brown sear on the venison.
  • 1 6-Quart Slow Cooker Preferably with a black ceramic liner.

Method
 

Preparation and Cooking
  1. Pat the venison roast dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the roast for 3-4 minutes per side until a deep, dark brown crust forms.
  2. Transfer the meat to the crockpot. Whisk together beef broth, Worcestershire sauce, and tomato paste. Pour this over the venison.
  3. Scatter the chunky carrots and whole golden potatoes around the meat. Sprinkle dried thyme and rosemary over the top.
  4. Cover and cook on LOW for 8 to 9 hours until the meat yields to a fork and the vegetables are soft with a cooked sheen.
  5. Remove the meat, shred it with two forks, and return it to the broth. Serve garnished with finely minced green parsley.

Notes

Do Not Skip the Sear: Searing gives the final broth its rich, dark color and complex flavor.
Keep the Heat Low: Cooking venison on HIGH will cause the muscle fibers to seize and dry out.