Easy Venison Crock Pot Roast

Venison roasts are a timeless classic venison dish that has been a favorite of our forefathers for generations.

While there is nothing wrong with the old methods of cooking venison roasts, the use of modern tools makes for a simpler yet tastier roast.

Easy Venison Crock Pot Roast


For this dish, I used venison neck. You can make this with either a bone in neck or bonless neck.

However, I recommend using a bone in neck; not only does it add more flavor, but boning a venison neck is more work than necessary.

Easy Venison Crock Pot Roast

For this recipe, I use my own stock; if you are not making your own stock, make sure you use a low-sodium stock.

Although I recommend you make your own stock, it’s super simple and ten times better than store-bought.

I highly encourage you to use the wine in this recipe, but if you prefer, you can forgo the wine and use an extra cup of stock instead.

The wine may seem like a lot, but you will reduce half of it before adding it to the Crock Pot, where it will continue to reduce further.

The wine will help release flavor molecules and melt fats making for a much richer dish.

The secret ingredient in this recipe is the soy sauce. Most pot roast dishes call for Worcestershire sauce, this one also, but adding a little extra soy sauce brings a tremendous amount of umami to the dish.

Easy Venison Crock Pot Roast


What I love about this venison pot roast is how simple it is to make, yet very big on flavor.

Start by browning the meat over medium-high heat. It’s essential you do not skip this part as it brings a lot of flavor to the dish; it also helps to crisp any silver skin or membrane.

Next is to cook the aromatics gently. Cooking them on the same pan helps to infuse the flavors together.

Add your wine or stock next to help remove any brown bits from your pan; these brown bits add more to the dish than you would imagine.

After that, everything goes into the slow cooker. It’s that easy.

You can add the cornstarch at the start or the end. I prefer to add it at the end once I have a better idea of the consistency of the sauce.

Easy Venison Crock Pot Roast

Easy Crock Pot Venison Roast

This easy venison roast is rich and hearty and done all in one pot making it convenient for feeding large groups or going for seconds.
No ratings yet
Print Pin Rate
Course: Big Game
Cuisine: Wild Game
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 6 -8
Author: Rusty


  • 4 pounds venison neck bone in or boneless see note 1
  • 4 cups venison stock
  • 2 cups red wine see note2
  • 3 carrots cut into 1 inch pieces
  • 2 sticks celery cut into 1-1.5 inch pieces
  • 1 large onion diced large
  • 1 pounds potatoes cut into 1 inch cubes
  • 3 clove garlic minced finely
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 teaspoons soy sauce
  • 2 teaspoons Worcestshire sauce
  • 2 teaspoons tomato puree
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 2 tablespoons cornstarch


  • Heat a skillet over medium high heat
  • Liberally oil the venison neck and rub in the salt and pepper
  • Brown the neck on the skillet, not turning until it naturally releases. (appox 5-7 minutes total)
  • Remove the venison and place into the Crock Pot.
  • Reduce the heat on skillet and add in onions and garlic, cook for 2 minutes until lightly browned.
  • Add the wine to the skillet scraping up all of the brown bits. Reduce wine by half.
  • Pour all contents from skillet into the slow cooker.
  • Add in all the other ingredients EXCEPT cornstarch
  • Cover the Crock Pot, set to low and cook for 8 hours
  • Remove the meat to a cutting board and separate the meat from the bone if using a bone in roast. The meat should separate easily.
  • Strain the gravy into a sauce pan using 3-4 tablespoons of gravy in a separate bowl add the cornstarch and make a slurry
  • Return the slurry to the saucepan and stir over a medium heat until the gravy reaches your desired consistency.
  • Serve meat and veg with gravy poured on top


  1. This recipe can be made with bone in or boneless roast. I find that leaving the bone in gives a little more richness to the dish.
  2. If you do not want to use wine you can substitute for 1 cup of stock and skip the reducing part

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating