Slow-Cooked Venison Roast with Hearty Vegetables

The memory still makes me smile. It was Thanksgiving, a few years back, and the aroma of roasting turkey typically reigned supreme. But that year, a newcomer stole the show: a beautiful venison roast, courtesy of my husband’s successful first hunting trip. The rich, earthy scent mingled with the traditional holiday spices, creating a truly unique and unforgettable experience. Even now, the thought of that tender venison, falling apart amidst a medley of slow-cooked vegetables, brings back the warmth of family, gratitude, and a newfound appreciation for the bounty of nature.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 11 hours 30 minutes
• Total Time: 12 hours
• Servings: 12
• Yield: 1 large roast with vegetables
• Dietary Type: Varies (see notes)

Ingredients

• 3 lbs venison roast (I used top round)
• 6 slices thick-cut bacon
• 1 (10 1/2 ounce) can tomato soup
• 1 (10 1/2 ounce) can brewed coffee (I used decaf instant)
• 1 (3 ounce) envelope Lipton Onion Soup Mix
• 2 teaspoons McCormick Grill Mates Montreal Steak Seasoning (low sodium)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dill weed
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 8 carrots, peeled and sliced lengthwise
• 24 new potatoes
• 18 white pearl onions
• 12 green onions
• 1/2 teaspoon thyme
• Flour for gravy

*Note: To keep the dish gluten free, ensure the Lipton Onion Soup mix used is gluten free.

Equipment Needed

• Crock Pot (slow cooker)
• Ziploc bag (gallon size)
• Large bowl
• Saucepan
• Whisk

Instructions

1. In a gallon-size Ziploc bag, combine the 10 1/2 ounce can of tomato soup and the 10 1/2 ounce can of brewed coffee. Add the 3 lbs venison roast to the bag, ensuring it’s fully coated in the mixture. Marinate in the refrigerator for at least 3 hours, or preferably overnight, to allow the flavors to penetrate the meat.
2. Transfer the venison roast and the tomato soup-coffee mixture from the bag into the crock pot.
3. Evenly dust the top of the roast with the following dry spices: 2 teaspoons of McCormick Grill Mates Montreal Steak Seasoning, 1/2 teaspoon of garlic powder, 1/4 teaspoon of dill weed, 1/4 teaspoon of chili powder, and 1/4 teaspoon of salt.
4. Sprinkle the entire envelope of Lipton Onion Soup Mix evenly over the top of the seasoned roast.
5. Arrange the 6 slices of thick-cut bacon across the top of the roast. Crisscrossing two strips can help keep the others in place during cooking.
6. Cover the crock pot and cook on high heat for 8 hours. For a richer flavor and tender texture, consider placing a sheet of aluminum foil between the crock and the lid to enhance the convection effect.
7. While the roast is cooking, prepare the vegetables. Peel the 8 carrots and slice them lengthwise.
8. Inspect the 24 new potatoes, removing any blemishes or eyes. Leave the potatoes unpeeled and whole.
9. Blanch the 18 white pearl onions by cooking them in boiling water for 3 minutes. Drain and immediately rinse with cold water. Trim both ends of the onions and peel off the outer skin.
10. Chop the 12 green onions. Use the bottom portion where the green just starts and is not too leafy.
11. Combine the carrots, potatoes, pearl onions, and green onions in a large bowl. Toss with 1/2 teaspoon of thyme. Cover the bowl and set aside.
12. After the roast has cooked on high for 8 hours, reduce the heat to medium and carefully stir the mixture in the crock pot.
13. Gently add the prepared vegetables to the crock pot, trying to submerge them in the sauce as much as possible.
14. Cook on medium heat for 90 minutes.
15. Reduce the heat to low and continue cooking for an additional 3 hours. The roast is ready when the vegetables are tender and the venison is easily shredded with a fork. This extended low-heat cooking can be prolonged if needed, without compromising the dish.
16. Carefully remove as much of the accumulated sauce as possible from the crock pot, leaving enough to keep the roast and vegetables moist. Aim for about 1 cup of sauce to use for the gravy.
17. To make the gravy, combine the reserved cup of sauce with 1/2 cup of water in a saucepan. Heat over medium-low heat.
18. In a separate bowl, create a slurry by whisking together 1/2 cup of flour with a small amount of water to prevent lumps.
19. Slowly whisk the flour slurry into the simmering sauce, adding more flour gradually until the gravy reaches your desired consistency. Continue stirring until thickened.
20. Carefully remove the venison roast from the crock pot and place it on a serving platter. Arrange the cooked vegetables around the roast. The venison may be very tender and prone to falling apart, so handle with care.
21. Serve the venison roast and vegetables with the homemade gravy.

Expert Tips & Tricks

• Marinating Time: The longer the venison marinates, the more flavorful and tender it will become. Consider marinating overnight for optimal results.
• Bacon Placement: For even more bacon flavor throughout the roast, try dicing some of the bacon and layering it beneath the roast in the crock pot before adding the meat.
• Vegetable Texture: If you prefer your vegetables to be firmer, add them to the crock pot later in the cooking process.
• Gravy Consistency: For a smoother gravy, strain the sauce before adding the flour slurry.
• Thickening Gravy: If you’re short on time, you can thicken the gravy by using cornstarch instead of flour. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then whisk into the simmering sauce.
• Crock Pot Liner: To make cleanup a breeze, use a crock pot liner.

Serving & Storage Suggestions

Serve the slow-cooked venison roast hot, right out of the crock pot, with a generous ladle of gravy over the meat and vegetables. A side of crusty bread or mashed potatoes is a perfect complement to soak up the flavorful sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the venison and vegetables separately in freezer-safe containers for up to 2-3 months.

To reheat, thaw the frozen venison and vegetables overnight in the refrigerator. Reheat in a saucepan over medium heat or in the microwave until heated through. Add a splash of broth or water if needed to prevent drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	497.7 kcal	N/A
Calories from Fat	49 g	10%
Total Fat	5.5 g	8%
Saturated Fat	1.5 g	7%
Cholesterol	23.1 mg	7%
Sodium	802.6 mg	33%
Total Carbohydrate	80.3 g	26%
Dietary Fiber	11.2 g	44%
Sugars	10.8 g	N/A
Protein	34.3 g	68%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Wine Substitution: Replace half of the coffee with red wine for a richer, more complex flavor profile.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade for a spicy kick.
• Root Vegetables: Swap out the new potatoes for other root vegetables like sweet potatoes, parsnips, or turnips.
• Mushroom Medley: Add a variety of mushrooms to the crock pot along with the other vegetables for an earthy flavor boost.
• Herb Infusion: Experiment with different herbs like rosemary, sage, or oregano to customize the flavor of the dish.
• Gluten-Free: Ensure the onion soup mix used is gluten free.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of venison?

A: Yes, you can use other cuts like the shoulder or hindquarter, but be aware that they may require longer cooking times to become tender.

Q: Can I skip the marinating step?

A: While marinating enhances the flavor and tenderness of the venison, you can skip it if you’re short on time. However, the roast may not be as flavorful.

Q: Do I need to brown the venison before putting it in the crock pot?

A: Browning the venison is not necessary, but it can add a deeper, richer flavor to the dish. If you choose to brown it, sear it in a hot skillet before adding it to the crock pot.

Q: Can I add more vegetables?

A: Absolutely! Feel free to add other vegetables like celery, bell peppers, or zucchini to the crock pot.

Q: How do I know when the venison is done?

A: The venison is done when it is easily shredded with a fork. If it is still tough, continue cooking it for a longer period of time.

Final Thoughts

This slow-cooked venison roast with vegetables is a hearty, flavorful, and satisfying meal that’s perfect for a special occasion or a cozy weeknight dinner. The combination of tender venison, savory vegetables, and rich gravy is sure to please even the most discerning palate. So, gather your ingredients, fire up your crock pot, and prepare to indulge in a truly unforgettable culinary experience. Don’t hesitate to experiment with different variations and substitutions to create your own unique version of this classic dish. And most importantly, don’t forget to share your feedback and creations with others. Bon appétit!