Crock Pot Venison Roast

Total Time
9hrs 10mins
Prep 10 mins
Cook 9 hrs

I used to always cut our venison roasts up into cubes and make venison stew until my sister shared this recipe with me! We now have roast once a week. I don't think that you can overcook this. I make French Dips with the leftovers...if there are any! *October 2009--I've recently made a couple of changes to this recipe that I think have made it even better...I started using black coffee instead of water to make a darker, richer gravy. I also now use low sodium Montreal Steak seasoning.

Ingredients Nutrition

  • 2 -3 lbs venison roast
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can hot water or 1 (10 1/2 ounce) can brewed coffee
  • 1 (1 ounce) envelope Lipton Onion Soup Mix
  • 1 teaspoon mccormick grill mates montreal brand steak seasoning (low sodium)


  1. Place roast in crock pot.
  2. In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth. Pour over venison roast.
  3. Sprinkle with Lipton Onion Soup mix and steak seasoning.
  4. Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!
Most Helpful

Huh. I did exactly as written. If husband had not turned it off at 5.5 hours it would have been a pile of ashes by the 8 hours in the recipe. The gravy was burned to the sides of the pot, it was all incredibly salty and the venison was like jerky. This was not a new crock pot and this was the second roast from the same deer. The first recipe I used was fantastic, this was awful. I'm sorry. I read all the reviews, I don't see what I did differently.

kaemurphy February 21, 2013

OMG! Freaking delicious! I tweaked it a bit based on the comments I read. Definitely recommend the coffee - the acids probably help tenderize the venison. Plus the flavor is out of this world. I added enough coffee (then later another cup of water) to cover half of the roast. Used about 3/4 of the Italian Dressing seasoning pack, almost doubled the Montreal Steak Seasoning (cuz I LOVE it), used Cream of Chicken (cuz I HATE mushrooms), placed FAT slabs of onion under the roast, added carrots about two hours before I served it. Simply fabulous. The juices made a delicious gravy and I served the meal with rice - my sons gobbled it up - never knowing it was venison! EVERYONE went back for seconds. This will be a staple on my menu and I'm going to try it with beef and pork.

mfreeman2010 September 04, 2015

This venison recipe was awesome. I was not sure about leaving it on high but did it. It cooked down a lot and was a little salty due to that. I would probably turn it down or add a little more water when cooking. I have always had trouble with venison drying out but this roast was super tender and juicy. Loved it and will definitely be making this one again!!

griese June 09, 2015