Learn how to cook a juicy, hearty venison roast with tender pan-roasted veggies. It’s easy, flavorful, and comes with my tried-and-true oven and slow cooker option!

Lately, I’ve been on a venison kick- from meatloaf and stew to chili– and now this slow-roasted venison.

After testing it with both loin and rump cuts and using multiple cooking methods (oven, slow cooker, and even the Instant Pot), this roast has become the version I return to again and again.

Because venison is naturally leaner than beef, it can dry out quickly, but with low-and-slow cooking and plenty of moisture, the meat turns out fall-apart tender every time. Paired with pan-roasted vegetables and a rich gravy, this has turned into a true family favorite in my house. Even my partner (who wasn’t a fan of venison at first) now asks for seconds. 

Table of Contents

1. Key Ingredients
2. How to roast venison in the oven
3. My tested alternative cooking methods
4. Arman’s recipe tips
5. Frequently asked questions
6. Venison Roast (Recipe Card)
7. More hearty roast dinners

Why trust my venison roast recipe

• Little prep time. Sear the meat, add the sauce ingredients, then let the oven take it from there. Aside from a few small tasks to finish the dish, you’ll mostly be hands-off.
• It’s healthy. Venison is rich in lean protein, and the veggies provide a generous amount of fiber, so you can feel good about sharing this dish with your family. 
• It’s simple yet sophisticated. The fall-apart meat is perfectly seasoned and has an unmistakable earthy flavor. Pair it with a rich gravy, potatoes, and carrots, and you’re looking at an elevated dish everyone will love. 

Key Ingredients

Here are some notes about the main ingredients that go into this. Find the full printable recipe with measurements below:

• Venison. I tested this recipe with both loin and rump roasts. I prefer the rump (sometimes labelled as venison roast), and it’s the easier of the two to cook, especially if it’s your first time cooking venison. Not all grocery stores stock this, so check out your local butcher.
• Beef stock. To build the gravy. If you can’t find beef broth or don’t have any on hand, use chicken or vegetable broth.
• Tomato paste. To add concentrated tomato flavor and richness to the gravy.
• Balsamic vinegar. Essential acidity to balance the rich flavor of the meat.
• Worcestershire sauce. For umami flavor.
• Garlic. Preferably fresh.
• Italian herbs and bay leaves. To season the roast. You can use Italian seasonings (as I did) or a mix of herbs like thyme, parsley, and Rosemary.
• Juniper berries (optional, but recommended). Their tart, piney flavor cuts through the venison’s natural gaminess. I tested this both with and without: with juniper, the roast came out cleaner-tasting and more balanced. 
• Carrots, potatoes, and onions. For the pan-roasted veggies. 
• Cornstarch. To thicken the gravy.

How to roast venison in the oven

Step 1- Sear the venison: Add oil to a large pot or Dutch oven and season the roast with salt and pepper. Sear the venison on all sides until it’s browned.

Step 2- Build the sauce: Add the beef stock, tomato paste, balsamic vinegar, Worcestershire sauce, and juniper berries to the pot and stir to combine. Then, add the garlic cloves and Italian herbs.

Step 3- Roast the venison: Cover the pot and place it in the oven. Allow it to roast for 4 hours or until the venison is tender.

Step 4- Add vegetables: Remove the pot from the oven and add the carrots, potatoes, red onion, and bay leaves. Cover the pot and continue roasting for 2 hours. Then, transfer the roast and veggies to a serving platter and tent them with aluminum foil. 

Step 5- Make the gravy: Strain the cooking liquid from the pot into a separate saucepan. Discard any solids in the strainer. Then, place the saucepan over medium heat. In a small bowl, mix cornstarch with a little cold water to create a slurry. Whisk this slurry into the simmering liquid and stir until the gravy thickens to your desired consistency. 

Step 6- Assemble and serve: Shred the venison and serve it with the roasted vegetables and gravy. 

Arman’s recipe tips

• Bring the roast to room temperature. Letting venison sit out for 30 minutes before searing ensures it cooks evenly. It’s something I picked up in culinary school and has stuck with me since. The difference in tenderness will be noticeable.
• Let the meat rest. My non-negotiable for any cut of meat. Letting the roast rest before carving lets the juices redistribute. 
• Low and slow cooking. It may sound repetitive, but it’s worth emphasizing. Venison is much leaner than beef, so it benefits from gentle cooking with liquid to stay juicy. This method guarantees fall-apart tenderness without drying the meat.
• Pat the meat dry. Moisture prevents browning. A quick pat with paper towels helps the roast develop a crisp, flavorful crust that locks in juices.
• Use a meat thermometer. Venison can go from perfectly cooked to overcooked very quickly. I remove mine at 135°F from medium-rare. After resting, it finishes around 140°F, still juicy and slightly pink. 

Frequently asked questions

More hearty roast dinners

• Sirloin tip roast
• Ribeye roast
• Top round roast
• Roasted boneless turkey breast
• London broil in oven
• Dutch oven pot roast

Originally published November 2023, updated and republished September 2025