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**Slow Cooker Venison Roast

Slow Cooker Venison Roast

  • Cooking Time:

    6-8 hours
  • Servings:



1 T. olive oil
3 lbs. boneless venison roast
2-3 T. olive oil
1 T. crushed red pepper
1 large apple, cored and quartered
2 small onions, sliced
4 garlic cloves, crushed
1 c. boiling water
1 cube beef bouillon

If you grew up eating Venison like I did you sing it’s praises constantly, right?  It’s flavorful, low in calories and fat.  Enjoy this simple Slow Cooker Venison Roast.

  1. Lightly coat roast with olive oil, and rub crushed red pepper all over roast. Place the roast in your crock, cover with crushed garlic. Arrange apples and onions around roast.
  2. Cover and crock on LOW until roast is tender, about 6-8 hours.
  3. When the roast has cooked, remove it from the slow cooker, and place onto a serving platter.
  4. Boil one cup of water to dissolve bouillon cube.
  5. Reserve juices from slow cooker and mix in water with dissolved bouillon cube to create a gravy.

Serve gravy over roast.

Happy Crocking!

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



Slow Cooker Venison Roast



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10 years ago

Is the boiling water for mixing with the bouillon to make the gravy, or does is go in with the roast?

9 years ago

What is the extra olive oil for?


[…] *adapted from Get Crocked. […]

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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