Venison Crock-Pot Roast
Put your venison and other ingredients in the crock-pot and let it cook. Easy and very tender. I make this with a lot of water and then save it for making soups and stews later on. You could also use less water and add veggies (celery, carrots, onions, potatoes) to the roast for the last hour if you want. If you use less water and dont add the veggies you get a nice gravy for mashed potatoes if you prefer. You could also switch it up by using pork and then use a dry pork gravy, or use chicken with a chicken gravy, instead of the brown gravy this calls for. This can be changed up in so many different ways, so do what you like. This is just what I have found works best for me. Yummy!
Put your venison and other ingredients in the crock-pot and let it cook. Easy and very tender. I make this with a lot of water and then save it for making soups and stews later on. You could also use less water and add veggies (celery, carrots, onions, potatoes) to the roast for the last hour if you want. If you use less water and dont add the veggies you get a nice gravy for mashed potatoes if you prefer. You could also switch it up by using pork and then use a dry pork gravy, or use chicken with a chicken gravy, instead of the brown gravy this calls for. This can be changed up in so many different ways, so do what you like. This is just what I have found works best for me. Yummy!
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (76g)
- Sodium 3.03360000256446 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Put the roast in the crock-pot
- Pour in water into crock-pot
- Put dry ranch dressing, dry italian dressing, & dry brown gravy in the crock-pot
- Cook on low for 7 hours, or on high for 3 to 4 hours
Dry Italian and ranch seasoning packets deliver the heavy lifting in this recipe by supplying dehydrated herbs, salt, and MSG that penetrate dense lean game meats during long cooking cycles. Venison lacks internal marbling compared to beef, meaning it requires deliberate moisture management to avoid drying out during extended heat exposure. Careful monitoring of cooking liquid volume ensures the meat remains succulent rather than stringy.
- Cook the six to seven pounds of venison on low for seven hours to break down collagen gently without seizing muscle fibers.
- Test for doneness by inserting a fork into the thickest part of the roast and twisting slightly; if the meat yields without tearing, it is fully tender.
- Retain the cooking liquid after the cycle completes to use as a robust base for future vegetable soups or long-simmered stews.
- Reduce the initial eight cups of water by half if a concentrated pan gravy for mashed potatoes is desired instead of a thin broth.
- Substitute pork shoulder at a one-to-one weight ratio if venison is unavailable, swapping the brown gravy mix for a pork-specific packet to match the base protein.
Proper slow cooker management transforms lean game cuts into savory shreddable meat without requiring constant attention. Storing leftovers in an airtight container within the refrigerator keeps the roast safe for consumption for up to four days.
