This Easy Venison Pot Roast Recipe is melt in your mouth tender, full of rich meaty flavor, and all cooked in a Dutch Oven.

Every wild game cook needs to have a venison roast recipe served with carrots, potatoes, and rich brown gravy!

This easy venison roast recipe is great for novice cooks and delivers incredible results every time! A Sirloin Roast found on your deer hind quarter is the perfect cut for cooking in the oven at a low temperature for a few hours. The sirloin is the football-shaped roast on the back of the leg. Add in a handful of veggies and some savory herbs for the perfect family meal.

What Is Venison Pot Roast?

A Venison Pot Roast is a classic wild game recipe and for good reason! A pot roast is a venison roast (usually 3 to 6 pounds) that generally starts with a tougher cut like a sirloin tip or neck roast. Cooking at a low temperature for a long time breaks down the tough connective tissues resulting in deliciously tender meat with a flavorful gravy. The venison is seared, surrounded by onions, carrots, celery, potatoes, and a savory combination of herbs and spices. Then it's cooked in the oven until melt in your mouth tender.

Venison Pot Roast with carrots and baby potatoes

To learn more about the different cuts of venison, and how to process a deer on your own, check out the Bearded Butcher.

How To Make This Venison Roast Recipe

A Venison Pot roast is always a family favorite! Not only is it easy to put together, but it makes for great venison roast sandwiches as leftovers with gravy or in a crusty bun dipped in the leftover juices like a French Dip Sandwich.

1. Gather your ingredients and preheat oven to 300 degrees F.

2. Season the roast with salt and pepper.

3. In a large Dutch Oven, heat olive oil over medium-high heat. Sear the venison roast for about 3 minutes per side until browned.

4. Arrange sliced onions around the venison roast. Combine garlic, rosemary, thyme, and beef broth. Pour over the roast. Add bay leaves.

5. Bring mixture to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover with the Dutch Oven lid and place in the oven and bake 3 hours.

6. Add carrots, celery, potatoes, Au Jus Gravy Mix, and two more cups of water and bake an additional 2 hours or until the roast and potatoes are fork tender.

7. Discard bay leaves, rosemary, and thyme. Gently pull venison into large pieces with a fork or slice into thick pieces. Serve with gravy.

How To Make Pot Roast Gravy

1. Combine 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.

2. Remove the venison and vegetables from the Dutch Oven and set on a large plate to rest.

3. Add the slurry to the liquid remaining in the Dutch Oven, whisk together, and simmer until the broth thickens.

4. Season with salt and pepper as needed.

How Long To Cook Venison Roast in Dutch Oven

This pot roast recipe is based on a typical deer sirloin roast, about 3 pounds. Pot roast is best cooked at a low temperature for a long period of time to break down any tough connective tissue.

Cook times can vary based on the type of venison roast. A small pronghorn antelope roast or whitetail deer roast may take less time, while a larger elk roast may take longer. Check the meat with a fork. If it doesn't pull apart easily, the roast probably needs MORE time to cook. Cover it back up and let it keep on cooking.

More Venison Roast Recipes

Looking for more great Venison Roast recipes? Check out my Slow Cooker Venison Roast or Corned Venison Roast or Venison Carnitas Tacos or Venison Birria Quesatacos or Cider Braised Deer Roast.

Come Deer Hunting in North Dakota

If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

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Easy One Pot Venison Pot Roast

This Easy One Pot Venison Pot Roast is melt in your mouth tender, full of rich meaty flavor, and all cooked in a Dutch Oven.

5 from 25 votes

Print Rate

Course: Main Course

Cuisine: American

Keyword: christmas, dinner, dutch oven, venison, venison roast, venison roast and ribs recipes

Prep Time: 15

Cook Time: 5 15

Total Time: 5 30

Servings: servings

Author: Jeff Benda

Ingredients

3-4 pound venison sirloin roast (3-4 pounds)
kosher salt
black pepper
1 tablespoon olive oil
1 large yellow onion, sliced thin
2 tablespoons minced garlic
1 sprig fresh rosemary
1 sprig fresh thyme
2 bay leaves
2 cups beef broth
8 ounces carrots, cut into 1" pieces
3 stalks celery, cut into 1" pieces
1 pound baby potatoes
1 ounce Au Jus Gravy Mix
2 tablespoons cornstarch

Instructions

Gather your ingredients and preheat oven to 300°F.
Season the roast with salt and pepper.
In a large Dutch Oven, heat olive oil over medium-high heat. Sear the venison roast for about 3 minutes per side until browned.
Arrange sliced onions around the venison roast. Combine garlic, rosemary, thyme, and beef broth. Pour over the roast. Add bay leaves.
Bring mixture to a simmer on the stovetop over medium-high heat. Once the broth is simmering, cover with the Dutch Oven lid and place in the oven and bake 3 hours.
Add carrots, celery, potatoes, Au Jus Gravy Mix, and two more cups of water and bake an additional 2 hours or until the roast and potatoes are fork tender.
Discard bay leaves, rosemary, and thyme. Gently pull venison into large pieces with a fork or slice into thick pieces. Serve with gravy.

To Make the Gravy

Combine 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
Remove the venison and vegetables from the Dutch Oven and set on a large plate to rest.
Add the slurry to the liquid remaining in the Dutch Oven, whisk together, and simmer until the broth thickens.
Season with salt and pepper as needed.

Comments

5 from 25 votes (23 ratings without comment)