Slow-Cooker Pot Roast

Slow-Cooker Pot Roast

There’s nothing quite like a slow-cooked venison pot roast simmering all day — rich, tender, and full of deep, savory flavor. This comforting recipe is made simple and foolproof with Rosebud’s Real Food S.O.S. (Save Our Supper) and I Love Onion seasoning blends.


Venison is naturally lean and protein-rich, making it a wholesome choice for families who value clean, nutrient-dense meals. This recipe can be used with beef roast as well.


S.O.S. brings savory depth and herb-forward comfort, while I Love Onion enhances the natural sweetness and richness of the meat. Together, they create layers of flavor that make wild game approachable, satisfying, and absolutely delicious.


Perfect for:

• Cozy Sunday dinners

• Farm-to-table meals

• Feeding a crowd

• Freezer meal prep

• Showcasing locally harvested venison


Whether you’re an experienced wild game cook or trying venison for the first time, this slow cooker or Dutch oven pot roast recipe delivers reliable results and comforting, homestyle flavor every time.

Slow-Cooker Pot Roast

Amber aka Rosebud

Servings

4-6

Prep Time

20 minutes

Category

Team Member Shayla

There’s nothing quite like a slow-cooked venison pot roast simmering all day — rich, tender, and full of deep, savory flavor. This comforting recipe is made simple and foolproof with Rosebud’s Real Food S.O.S. (Save Our Supper) and I Love Onion se...

Slow-Cooker Pot Roast

Ingredients

  • 2 lb. venison roast, thawed

  • 1 small packet of Rosebud’s I LOVE Onion

  • 1 Tbsp. Rosebud’s S.O.S

  • black pepper, to taste

  • 1 medium onion, sliced

  • 2 lbs yellow potatoes, cubed

  • 1 lb. carrots, cut into 2-inch pieces

  • 3 c. beef broth

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  • 2 Tbsp. cornstarch (or arrowroot powder)

  • ¼ c. cold water

Directions

  1. Place your roast in the crockpot and season with the I LOVE Onion and S.O.S seasonings and black pepper.

  2. Top with the sliced onion, carrots, and diced potatoes.

  3. Pour the beef broth over, place the lid on top, and cook on HIGH for 5-6 hours or LOW for 7-9 hours.

  4. Once cooked through, ladle the juice into a pan on the stove on medium-low heat. In a small dish, mix together the cold water and cornstarch (or substitute). Pour slowly into the broth while whisking. Whisk frequently until it thickens and becomes a smooth gravy.

  5. Dish into bowls and pour some gravy on top. Enjoy!
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