Wild Recipes

Slow Cooker Venison with Roasted Root Vegetable Medley 

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When you have a seasonal favorite dish, you may find ways to experiment and enjoy it in other ways.  One of the seasonal favorites I experimented with was slow-cooked venison roast with roasted root vegetables.  My all-time favorite vegetable to roast is brussels sprouts. However, this dish has a different theme: roots. When roasted, carrots, parsnips, sweet potatoes, onions, and turnips have an earthy sweetness that elevates their combined flavor.  I feel this is the best pairing to venison I have made in a while.  The carrots complement the turnips, which in turn complement the parsnips, creating a paired blend with the sweet potatoes. The onions tie everything together with the venison. 

Vegetables bring a diverse array of essential nutrients to the table, enhancing both flavor and nutritional value. Carrots shine as a robust source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. Turnips and parsnips, versatile root vegetables, boast a nutrient-rich profile, offering ample amounts of fiber, vitamin C, vitamin K, folate, and various other essential micronutrients. Sweet potatoes, known for their delightful sweetness, pack a punch with high fiber content and antioxidants, particularly beta-carotene, supporting vision and immune health. Onions, while adding flavor to dishes, contribute to overall well-being by providing vitamin C, a spectrum of B vitamins, including folate and pyridoxine, and a reliable source of potassium. Incorporating this medley of vegetables not only elevates culinary experiences but also ensures a diverse intake of key nutrients essential for a balanced and health-conscious diet.

Apart from the root veggies, the only other ingredients that you need are olive oil, salt, and pepper, fresh dill, fresh basil, minced garlic, onion powder bone broth for the crock pot, red onion.

Serving Size:   4-6 servings
Time to make: 5 hours
Special Equipment: Slow cooker or stock pot
Also works with: Beef Brisket

Looking for more venison roast recipes? Try this Mississippi Venison Pot Roast recipe by Justin Townsend!

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Slow Cooker Venison with Roasted Root Vegetable Medley 

Recipe by Dustyn Carroll
0.0 from 0 votes
Course: Wild RecipesCuisine: American


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  • 2 pound venison roast (preferably shoulder)

  • 4 medium sized, tri colored carrots

  • 2 medium sweet potatoes

  • 1 medium -sized parsnip

  • 1 medium -sized red onion

  • 1 medium -sized turnip

  • 2 tbsp minced garlic

  • 1 tsp sea salt

  • 1 tsp fresh ground pepper

  • 3 tbsp Harvesting Nature Big Game seasoning (for the roast)

  • 2 tbsp olive oil

  • 2 tbsp fresh, chopped dill

  • 2 tbsp fresh, chopped basil

  • 1/2 cup beef bone broth (you can use water or vegetable stock as well)


  • Season your roast generously with salt and pepper, then place in a crock pot with the bone broth and 1 tbsp of the minced garlic. Cook on high for 4 hours. Let rest for 15 minutes before cutting into the roast once it is fully cooked.
  • 30 minutes before your roast is finished, cut up your root vegetables and red onion. Generously season with olive oil, salt, pepper, onion powder, fresh dill and fresh basil.

  • Preheat your oven to 400.
  • Once your oven is preheated, roast your veggies for 30 minutes, and shake the tray halfway through the roasting process.
  • Once your roast and vegetables are finished it is time to eat! Enjoy!

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Dustyn Carroll

Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey.

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