Best 2 All Day Venison Pot Roast Recipes

If you're looking for a hearty, flavorful dish that will warm you up on a cold day, look no further than all day venison pot roast. This classic comfort food is made with venison, vegetables, and a rich, savory sauce, and it's perfect for a special occasion or a casual weeknight meal. The key to a great pot roast is to cook it low and slow, so that the meat becomes tender and fall-apart. This recipe uses a Dutch oven or slow cooker to cook the roast, which helps to keep it moist and juicy. So gather your ingredients and get ready to enjoy a delicious and satisfying meal!

Here are our top 2 tried and tested recipes!

ALL DAY VENISON POT ROAST

All Day Venison Pot Roast image

My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables and gravy over mashed potatoes.

Provided by Erin A.

Categories Meat and Poultry Recipes Game Meats Venison

Time 8h15m

Yield 6

Number Of Ingredients 11

Ingredients

3 onions, chopped
5 carrots, cut into 2-inch pieces
1 cup chopped portobello mushrooms
3 pounds venison rump roast
2 garlic cloves, crushed
1 tablespoon ground black pepper
1 pinch salt to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed beef broth
¼ cup water
1 (1.25 ounce) envelope dry onion gravy mix

Steps:

Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.

Nutrition Facts : Calories 343 calories, Carbohydrate 19.6 g, Cholesterol 160.8 mg, Fat 7.9 g, Fiber 3.3 g, Protein 47 g, SaturatedFat 2.6 g, Sodium 1043.4 mg, Sugar 5.8 g

ALL DAY VENISON POT ROAST

All Day Venison Pot Roast image

My step-son always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had him coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables aand gravy over mashed potatoes.

Provided by ElizabethKnicely

Categories Stew

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 onions, chopped
5 carrots, cut into 2-inch pieces
1 cup chopped portabella mushroom
3 lbs venison rump roast
2 garlic cloves, crushed
1 tablespoon ground black pepper
salt, to taste (optional)
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 (10 3/4 ounce) can condensed beef broth
1/4 cup water
1 (1 1/4 ounce) envelope dry onion gravy mix
hot cooked mashed potatoes

Steps:

Arrange the onions, carrots, and mushrooms in the bottom of the slow cooker. Rub the venison rump roast with garlic, black pepper, and salt (if using), then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
Cook on HIGH setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables over top hot cooked mashe potatoes.

Nutrition Facts : Calories 351.8, Fat 9.3, SaturatedFat 2.2, Cholesterol 40.8, Sodium 727.1, Carbohydrate 15.5, Fiber 2.9, Sugar 5.9, Protein 52.4

Tips:

Choose the right venison cut: For pot roast, select a tough, flavorful cut like chuck roast or shoulder. These cuts become tender with long, slow cooking.
Brown the venison: Browning the venison before braising adds depth of flavor. Do this in a large pot or Dutch oven over medium-high heat.
Use a flavorful braising liquid: The braising liquid is key to the pot roast's flavor. Use a combination of broth, wine, and spices. Common additions include carrots, celery, onions, and garlic.
Cook the pot roast low and slow: The ideal temperature for braising is between 275°F and 300°F. This allows the venison to become tender and fall apart without drying out.
Don't overcrowd the pot: If the pot is too crowded, the venison will not brown properly and the braising liquid will become diluted.
Skim the fat: After cooking, skim the fat from the surface of the braising liquid. This will help to create a more flavorful sauce.

Conclusion:

Venison pot roast is a delicious, hearty, and relatively easy meal to prepare. By following these tips, you can create a pot roast that is tender, flavorful, and sure to please everyone at the table.