Go Back

Prep Time 20 minutes
Cook Time 6 hours
Servings 8 servings


  • 2 to 4 lb venison roast
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 small onion diced fine
  • 1 large carrot peeled and diced fine
  • 1 large celery stalk diced fine
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • ½ teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 1 tablespoon cornstarch
  • Chopped fresh parsley for garnish


  1. Season the roast well with salt and pepper. Heat olive oil in a large skillet over medium high heat.

  2. Add the meat to the pan and sear it for 4 to 5 minutes or until well browned. Turn the meat and sear the other side. Continue until all sides are well browned. Remove the roast to the crock pot.

  3. In the same pan, add the vegetables and cook, stirring often with a wooden spoon until they have softened, about 5 to 6 minutes. While the vegetables cook use the spoon to scrape up any browned bits left from cooking the meat.

  4. Stir in the tomato paste until well blended and cook for 1 to 2 minutes.

  5. Add the broth and all the herbs, except parsley to the pan and stir well, scraping the pan.

  6. Remove from heat and pour the mixture over the roast. Cook on Low for 6 to 8 hours, or until meat is tender.

  7. Once cooked, remove the meat from the crock pot and slice. Pour the remaining juice from the crock pot into a small sauce pan over medium high heat and whisk in the corn starch. Allow the mixture to bubble and thicken. Transfer the meat to a serving platter, and pour the thickened gravy over the top.