One method of cooking deer roast in a slow cooker requires first searing the roast in a skillet to seal in the meat's juices, then cooking it with vegetables, broth, wine and seasonings slowly to make the meat tender. Deer roast is gamier and slightly more sinewy than similar cuts of beef.
Venison roast has little fat, so adding seasonings helps improve the flavor. To prepare the roast:
Step 1: Season and sear the roast
Pat the venison roast dry with a paper towel and liberally season with salt and ground black pepper. Heat 1/4 cup of vegetable oil or bacon fat in a cast iron skillet on medium-high heat. Add the roast and sear the meat on all sides and ends, about 2 minutes per side. Set the meat aside.
Step 2: Saute the vegetables
Peel and dice a large onion, peel a couple of carrots and slice a stalk of celery. Add a small amount of oil to the pan and heat it on medium heat. Add the vegetables and saute until everything begins to brown. Add a 1/4 cup of flour and mix everything well. Dice two tomatoes and add them to the pan. Slice a dozen button or cremini mushrooms and mince 2 cloves of garlic and add them to the pan. Saute for a couple of minutes.
Step 3: Cook the roast
Add the vegetables to a slow cooker and place the roast on top. Add 3 cups of beef stock and a cup of red wine, along with a couple of bay leaves and a pinch of granulated sugar, dried rosemary and dried thyme. Mix well and place the slow cooker on high. Cook the meat for about 2 hours or until the meat is tender and pulls away from the bone easily.