This Mom’s Venison Roast is easy peasy and absolutely delicious. It works if you have a bone-in roast or regular roast. By cooking the meat low and slow all the connective tissue, fat, and other undesirable pieces are melted down and, if using a bone-in cut, is so tender it falls right off the bone.
One of my long-time friends messaged me wondering if I had any roast recipes. At the time I did not, but I knew what needed to be done. My mom has a great chuck roast recipe. It was a staple in the Milich house growing up. Once a week I knew I would be coming home to the delicious smell of homemade roast cooking. She has evolved the recipe over the years from being made in the oven while we were at church, to cooking low and slow in the crockpot which was perfect after late night soccer and basketball practices. My mom even made it for me when she came to visit me at Auburn. I would eat roast the next several days after she left. This recipe really is timeless. It is easy and with a few tweaks, to make sure there was enough moisture, perfect for wild game.
This recipe really is leave it and forget it. I used an Axis front shoulder roast with the bone still in. It was perfect. The bones slid right out when done. The meat was moist, the carrots juicy, and the potatoes perfect. I know this will be a crowd pleaser in your home. And if by chance you have leftovers, I know from firsthand experience that it makes mean tacos/quesadillas and sandwiches. It is the meal that keeps on giving. Enjoy!
Mom's Venison Roast
- 3-4 lb venison roast I used a front shoulder bone-in roast
- 1 large onion quartered
- 6 oz baby carrots
- 5 Yukon gold potatoes ~2 lbs
- 14.5 oz beef broth if you have homemade that works too
- 1 packet brown gravy
- 1 packet ranch seasoning mix
- 1 packet Italian dressing mix
- Mix your packet of ranch seasoning mix, brown gravy, and and Italian dressing mix into 2 cups of water.
- Place your roast and veggies in the crockpot.
- Pour mixture over the meat and veggies making sure most of it ends up on the meat. I scoot some of the veggies aside if needed.
- Add broth.
- Cook on low for around 8 hours.
- If you used a bone in roast, pull the bones out.*