Old Timber Outdoors
Venison pot roast with potatoes and carrots in a slow cooker
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All recipes Deer roast

Slow Cooker Venison Pot Roast

A deer roast cooked low all day with potatoes, carrots and onions until it pulls apart.

6 servings25 min hands-on8 hr 35 min total

Slow cooker · Dinner

Skill: Easy

Untested draft

Ingredients

  • 3 lbDeer roast
  • 1½ lbPotatoes, small, whole
  • 4 mediumCarrots, cut in chunks
  • 1 largeOnions, cut in wedges
  • 4 clovesGarlic
  • 1 1/2 cups stock
  • 2 tbsp Worcestershire sauce
  • 1 tbsp oil

You'll need

Slow cooker.

Leftovers

Refrigerate within 2 hours; keeps 3 to 4 days or freeze.

Method

  1. Thaw the roast completely in the refrigerator if frozen. Season it well and brown it on all sides in a hot skillet, if you have one.
  2. Put the potatoes, carrots, onion and garlic in the slow cooker. Set the roast on top and pour in the stock and Worcestershire.
  3. Cook on low 8 hours, until the meat pulls apart with a fork.
  4. Rest 10 minutes, then serve with the vegetables and juices.
Cook to 160°FEight hours on low is far past 160°F. Cook until it pulls apart.
  • Thaw the roast in the refrigerator first. Never start a frozen roast in a slow cooker.

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