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Crockpot Shredded Venison Pot Roast

  • March 1, 2016 /

Because this recipe cooks slowly in a crockpot, any type of venison roast is suitable because it will become tender and shred easily once done. It takes approximately eight hours to cook. Using a large crockpot is preferable.


  • 2-pound venison roast
  • 1-pkg. onion soup mix
  • 1-stalk of celery chopped
  • 2-medium onions chopped
  • 3-carrots chopped into 2-inch pieces
  • 2-large potatoes chopped into 2-inch pieces
  • 1-lb. of whole button mushrooms (washed)
  • 1-1/2-cups of water
  • 3-cloves of garlic chopped
  • 2-tsp. of black pepper


  • Large crockpot
  • Crockpot liner (optional)


  1. Line the crockpot with a crockpot liner, if using. The liner only makes cleanup easier.
  2. Place the whole venison roast into the bottom of the crockpot.
  3. Place the chopped vegetables on top of the roast, holding back on adding the mushrooms until later.
  4. Add the onion soup mix, chopped garlic, black pepper and water.
  5. Turn the crockpot on low and allow to cook approximately six to seven hours.
  6. Stir the vegetables and add the whole mushroom at the last hour to two hours of cooking.
  7. Once done, use a fork to shred the venison roast while still in the crockpot so it mixes with the vegetables and serve.
  8. This recipe makes approximately four to six servings.