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Roast Venison With Vegetables (Crock Pot)

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“Thanks to JustJan's Crock Pot Venison Roast (#119152) recipe for inspiring my 2011 Thanksgiving Venison Roast. This was my husband's first year hunting and he nabbed a deer his first day out. I wanted to commemorate it by serving a venison roast to our family on Thanksgiving Day. It rivaled the turkey - really a big hit! Thanks JustJan for laying the foundation. I hope others enjoy this twist!”
13hrs 15mins

Ingredients Nutrition

  • 3 lbs venison roast (I used top round)
  • 6 slices thick cut bacon
  • 1 (10 1/2 ounce) can tomato soup
  • 1 (10 1/2 ounce) can brewed coffee (I used decaf instant)
  • 1 (3 ounce) envelope Lipton Onion Soup Mix
  • 2 teaspoons mccormick grill mates McCormick's Montreal Brand steak seasoning (low sodium)
  • 12 teaspoon garlic powder
  • 14 teaspoon dill weed
  • 14 teaspoon chili powder
  • 14 teaspoon salt
  • 8 carrots, peeled and sliced lengthwise
  • 24 new potatoes
  • 18 white pearl onions
  • 12 green onions
  • 12 teaspoon thyme
  • flour to make gravy


  1. Mix tomato soup and coffee in a ziploc bag and add the roast. I marinated mine for 3 hours. (I didn't tenderize or do anything else special to this roast.).
  2. Place the roast and the tomato soup mixture in the crock pot.
  3. Dust the top of the roast with McCormick's steak seasoning, garlic powder, dill weed, chili powder and salt. Then dust the top with the Lipton Onion Soup Mix.
  4. Cover the roast with the bacon strips (I considered using toothpicks to keep the bacon in place but found it was unnecessary as I criss-crossed two to hold it all together.).
  5. Cook for 8 hours on high. I put a piece of foil between my crock and the lid to help the convection work really well. Mine is not a high quality pot by any means! I started this at 11 p.m. the night before Thanksgiving.
  6. Peel and slice carrots.
  7. Cut any bad spots or eyes off your potatoes, otherwise, leave them unpeeled and intact.
  8. Cook pearl onions for 3 minutes in boiling water then wash them off in cold water. Cut off both ends and peel off outer skin.
  9. Chop green onions. I used only the part of the green onions where it just starts to turn green but isn't really leafy. If you want to use the entire green onion, you probably don't need 12! I saved the rest for the stuffing the next day :).
  10. Put all veggies in a bowl, mix with thyme, cover and set aside. (I didn't refrigerate mine because I didn't want them to cool off the crock pot when I added them in the morning.)
  11. At the 8 hour mark, reduce heat to medium and stir. Add veggies carefully and try to get them covered with the sauce.
  12. Cook on medium for 90 minutes.
  13. Reduce heat to low and cook for another 3 hours to cook veggies through, but you could probably let it go longer if you needed to and it would be fine.
  14. Remove as much sauce as you can (you will still have a nice thick sauce left) to make your gravy. I think I had about a cup of sauce.
  15. Add your 1 cup of sauce with a 1/2 cup of water and cook in a saucepan over medium low heat.
  16. Start with a 1/2 cup of flour and mix with water to make to ensure you won't get lumpy gravy.
  17. Add flour mixture slowly. I will admit my wonderful MIL did this part so I don't know how much flour she had to add, but I don't think it was much.
  18. Place your roast on a plate surrounding it with the veggies (it may fall apart coming out of the crock!).
  19. Serve with gravy and ENJOY!

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