Slow Cooker Venison Roast with Red Wine

This delicious slow cooker venison roast with red wine is cooked low and slow and gives the most tender roast with a great gravy.

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Slow cooker venison roast with red wine and carrots and potatoes.

This slow cooker venison roast with red wine recipe is my favorite home-cooked comfort food. I love the fact that you can just load up the crock pot and leave it to cook all day.

Overhead shot of a slow cooker full of venison roast with red wine and carrots and potatoes. — Slow Cooker Venison Roast with Red Wine

I'm lucky that the men in my family are all hunters. That means we have a freezer stocked year round with delicious wild game.

A venison roast is really good any time of year (I think so any way) - but it is especially good in the colder months when we're looking for comfort food.

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What makes this recipe so yummy
Groceries you'll need: Ingredients
Recipe walkthrough: Instructions
Recipe variations and substitute ideas
Necessary gear: Equipment
More slow cooker recipes I think you'll love
How to store leftovers
Mel's kitchen notes
Frequently asked questions: FAQs
Slow Cooker Venison Roast with Red Wine
💬 Comments

What makes this recipe so yummy

It's a dump and go recipe, a hearty meal.
It's a really comforting recipe.
Deer meat is lean and so healthy for you.
It can be a full meal to itself - as there are potatoes and carrots. Just add a piece of bread to soak it up.
Make this same meal on the stove top. Use a large Dutch Oven and cook on a low heat for a couple hours. Slow cooking is best.
It's a recipe that works well in a pressure cooker too. Pressure cook on high pressure for 1 hour.
It's a complete meal in one pot.

Groceries you'll need: Ingredients

Overhead shot of the ingredients needed to make a slow cooker venison roast with red wine recipe.

Onion
Green Bell Pepper
Celery Stalk
Garlic
Venison Roast
Water
Pot Roast Seasoning
Red Wine
Bay Leaf
Carrots
Potatoes
Kosher Salt and Black Pepper

See recipe card at the bottom of this post for quantities.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

Step 1: Lay the sliced onion, bell pepper and celery on the bottom of the slow cooker.
Step 2: Rest the venison roast on top.
Step 3: Mix the water and the pot roast seasoning together with a whisk then pour over the roast.
Step 4: Add the red wine and bay leaves and cover. Cook on low for four hours.
Step 5: Add the potatoes and carrots then cover and cook another 4 hours on low.
Step 6: Once the roast is fork tender, shred with forks (optional). Serve over buttery mashed potatoes or rice.

Hint: You could season the roast first and sear the outside for 2-3 minutes. It will add a little flavor, but I like to be able to just dump and go and not use another pot. You do you.

Recipe variations and substitute ideas

Beef Broth - instead of water.
Tomato Paste - to thicken (but you shouldn't need to if you use my pot roast seasoning).
Onion Soup Mix - if you don't use my seasoning mix.
Beef Roast - if you don't have access to a deer roast.
Red Potatoes - instead of white or yellow potatoes.
Root Vegetables - you could add some of these.
Brown Sugar - to sweeten a little.
Fresh Thyme - for more flavor.
Worcestershire Sauce - for extra flavor of umami.
Fresh Mushrooms - add these toward the end, I like cremini mushrooms.
Fresh Rosemary - for more herb flavors.
Egg Noodles - add some cooked noodles at the end.
Balsamic Vinegar - to balance things out.
Ground Venison - if you don't have a roast.
Cornstarch - add a little slurry if you want your gravy a little thicker.

Front view of a slow cooker with venison roast with red wine.

The Cagle Diaries

Necessary gear: Equipment

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You'll need a 6 Quart (or bigger) slow cooker. I have a link in the recipe card below.

More slow cooker recipes I think you'll love

If you like venison recipes, you should try my Venison Burger, it's delicious.

How to store leftovers

Once the red wine venison roast has cooled completely store in an airtight container in the refrigerator for up to 4 days.

Mel's kitchen notes

This roast makes excellent sandwiches too. Buy some great crusty bread and toast it just lightly, then add a little mayonnaise with a slice of your favorite cheese. Yum!

Dished out slow cooker venison roast with red wine, over rice.

Frequently asked questions: FAQs

Should I sear the venison roast first?

It's not totally necessary, but it does add some good flavors. Using a saucepan or skillet add a little oil and sear over medium high heat until seared on all sides.

Is it better to cook venison fast or slow?

Depending on the cut of meat. Naturally, cooking the venison backstrap will need to be fast and hot. Cooking a roast or stew it's best to cook longer and over a low heat.

Why is my venison roast dry?

You likely haven't cooked the roast for long enough, and/or at a low enough temperature.

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