Slow-cooked in the oven, this mouthwatering venison roast with carrots, onion, potatoes is topped with homemade flavorful gravy. The whole family will love it!
- 1 venison shoulder or butt roast (3–4 pounds)
- kosher salt
- cracked black pepper
- 5–6 large carrots
- 1 medium yellow onion
- 4 garlic cloves
- 1/4 cup olive oil
- 1/3 + 1 1/2 cups quality beef stock
- onion soup mix (1 Tablespoon per pound of roast)
- 1 fresh rosemary sprig
- 2 Tablespoons fresh chopped parsley
- 6 medium potatoes, peeled or unpeeled
- 2 Tablespoons unsalted butter
- 3 Tablespoons flour
- Roast drippings and broth
- Generously season both sides of your thawed roast with kosher salt and cracked black pepper. Set it aside and turn on your oven to 250˚ F.
- Peel and chop the carrots, slice the onion and peel the garlic cloves. In a large stockpot on the stove using medium-high heat, pour in 1/4 cup olive oil. When the oil is hot, lay down your onion rings and garlic cloves. Cook for 2 minutes on each side or until the onions are translucent and crispy brown edges are formed. Remove the onions and garlic and set aside in a large bowl.
- Using the same method, sear your carrots for about two minutes per side. When the carrots start to show browning on both sides, pull them out and add them to your bowl of onions and garlic.
- Make sure you still have some oil at the bottom of the pan before laying down one side of the seasoned meat into the pan. Place the roast in the stockpot to brown for one minute on each side before removing it to rest one more time.
- Working quickly, whisk 1/3 cup of beef stock into the browned bits at the bottom of the stockpot and keep whisking until they are part of the stock. Turn off your heat.
- Layer the bottom of the stockpot with the onions, carrots and garlic and top with the browned roast. Split the rosemary sprig in two and lay it on top of the meat followed by one tablespoon of onion soup mix per pound of meat. Also add the fresh chopped parsley and 1 ½ cups of quality beef stock.
- Cover the pot and bake for 3 hours at 250˚ F.
- At three hours, slide the pot out and carefully add the potatoes around the edge of the meat and on top of the carrots, onions and stock. Move the rosemary from the top of the meat and poke it down into the juices. Slide the covered pot back into the oven and bake for an additional 3 hours at 250˚ F.
- When the six hours has ended, carefully remove the stockpot from the oven, take out the roast, and place it on a platter. Cover it with foil so it stays warm. Remove all of the vegetables and place them in a bowl and cover with foil. Strain the remaining stock using a fine mesh strainer or a gravy separator and pour it into a liquid measuring cup and set it aside.
- To make gravy, add the butter to the same pot and allow it to melt. Whisk in the flour and form a paste. Allow it to cook for 1 minute and then whisk in your reserved stock and drippings. Whisk just until it is thickened and turn off the heat.
- Shred the meat and serve with carrots, potatoes and gravy.
Other cuts of meat: This recipe is for a Venison butt or shoulder roast. Other forms of Venison meat will cook differently at a different temperature.
Make Ahead: You can prepare the roast as featured (minus the 1 ½ cups of stock) and place the entire stockpot in the refrigerator to chill for up to four hours before baking. When ready to bake, add the additional stock. You can also put the chilled stockpot into a cold oven, add the stock, and set your time bake feature for up to one hour ahead.
Slow Cooker: It does work, but I still prefer the oven. The perfect baking temperature for a bone-in venison roast is 250˚ F, which is not an option on conventional slow cookers.
- Serving Size: 1 serving
- Calories: 331
- Sugar: 1.9
- Sodium: 759.5
- Fat: 13.9
- Carbohydrates: 22.9
- Protein: 28.7
- Cholesterol: 99.8
Keywords: venison roast, how to cook venison roast, deer roast recipe