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Crock Pot Venison Barbecue

Slow Cooker EASY Barbecued Venison

  • Cooking Time:

    8–10 hours on Low
  • Servings:



1/2 c. Apple Cider
1/2 c. Bal­sam­ic Vine­gar
2 T. Fresh­ly Chopped Rose­mary
3 lb. Veni­son Roast
2 Large White Onions, sliced
16 oz. BBQ Sauce
Salt & Pep­per, to taste


Note: To be sure veni­son cooks ten­der, mar­i­nate overnight in 1 c. vine­gar and 2 T. dried rose­mary. In the morn­ing, dis­card mari­nade, cut the veni­son into cubes, and pro­ceed with recipe. Also can use with beef!

  1. Place roast, cider, vine­gar and rose­mary in a glass con­tain­er and mar­i­nate overnight.
  2. The next day, place sliced onions in the bot­tom of a 6-Quart slow cook­er.
  3. Remove roast from mari­nade and cut into 1.5″ pieces.  Place on top of onions. (dis­card mari­nade)
  4. Pour BBQ sauce over top of roast and add salt & pep­per.
  5. Cov­er. Cook on Low 8–10 hours.
  6. Stir well before serv­ing.
  7. Great paired with a baked pota­to and green sal­ad.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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