Crockpot Venison Roast

Dust off your Crockpot and celebrate National Slow Cooking Month! Try our hearty Crockpot Venison Roast!

Image result for venison backstrap slow cooker

Crockpot Venison


1 Protein
2 Vegetables
1 Starch

Suitable for FastTrack meal plans

1 Venison Roast (you will only eat your serving size)
1 1/2 cups Water
1 tsp. Paprika
2 Bay Leaves
1/2 medium Red Onion, sliced
1/2 cup Broccoli, chopped
1/2 cup Mushrooms, diced
2 Shallots, halved
1/2 tsp. whole Cloves
1 Tbsp Black Pepper, ground
Onion Powder
Garlic Powder

Set the crockpot temperature to high. Pour water into the bottom of the crock pot. Gently cover the entire venison roast with onion powder, black pepper, and garlic powder as desired. Place cloves, shallots, bay leaves, and paprika into the water that is already in the crockpot and stir ingredients together. Gently lay the venison roast into the crockpot and cover with lid. Let the roast cook for 5 hours.

The last half hour left of the roast cooking, steam onions, mushrooms, and broccoli until soft. Add the softened vegetables to the top of your serving size of roast, pepper vegetables to taste and enjoy. Refrigerate leftover venison roast and remember, when you weigh your protein after it has been cooked you minus half an ounce to get the correct protein serving size.