NOT DRY - How to Cook Venison Roasts Recipe | Gravy Roasts Slow Cooker Crock Pot or Dutch Oven

beef broth

🥗Healthier: low-sodium beef broth

💰Cheaper: water + bouillon cubes

Using low-sodium broth reduces sodium intake, while bouillon is a cost-effective substitute.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice maintains sweetness without alcohol, while cooking wine is often less expensive.

Trim off any unappetizing pieces from the venison roast.

Preheat the oven to 300°F.

Heat olive oil in a large enameled cast iron Dutch oven.

Sear the venison roast in the Dutch oven until browned, getting 'angry' with it for flavor.

Remove the venison roast and set aside.

Add chopped onion and garlic to the Dutch oven and sauté until softened.

Return the seared venison roast to the Dutch oven.

Pour in the beef broth, onion soup mix, and Worcestershire sauce.

Cover the Dutch oven and transfer it to the oven.

Cook in the oven for about 5 hours until the meat is tender and the sinew breaks down.

At the end of the cooking time, mix corn starch with water to thicken the gravy if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens