Tangy Crock-Pot Venison Roast Recipe

Hungry? Of course you are, and this Tangy Crock-Pot Venison Roast Recipe is just what the doctor ordered

With these simple ingredients you can make a tasty and tangy venison roast to enjoy with family and friends. (Brian Fortenbaugh photo)

This easy-to-make Crock-Pot venison roast was given to me by a hunting friend several years ago, and it has quickly become a favorite of mine (and everyone I've made it for). Try it once and I'm sure you will agree.

Serves: 4-6

Prep time: 15 minutes

Cook time: 8-10 hours


  • 2 to 3 pounds venison roast
  • 1 (1-ounce) dry packet Au Jus mix
  • 1 (1-ounce) dry packet ranch dressing mix
  • 4 tablespoons butter
  • 2 cups water
  • 1-2 tablespoons minced garlic
  • 1 medium onion, coarsely chopped
  • 1 small bag peeled baby carrots
  • 8 ounces fresh sliced portabella mushrooms (or mushrooms of your choosing)
  • 1 small jar pepperoncini¬†with stems removed

Combine the roast with all the ingredients in your Crock-Pot, add water and then mix thoroughly. (Brian Fortenbaugh photo)


1. Put venison roast and all other ingredients into Crock-Pot. Wait to add carrots and mushrooms until the last 2-3 hours of cooking if you prefer them firmer.

2. Pour water over ingredients and mix together thoroughly.

3. Turn Crock-Pot on low heat and cook for 8-10 hours.

4. Once the venison is melt-in-your-mouth tender, serve it over a healthy pile of mashed potatoes. The gravy that results is definitely on the thin side, which I like. But if you prefer a thicker gravy, you can thicken it with some flour or cornstarch.

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