Venison Roast Recipe with Vegetables
Venison roast is the second cheapest cut of meat. (Rocky Mountain Oysters are the cheapest, which are just under a buck!) If you’re looking for a cheap, quick, and easy dump-and-go instant pot venison roast recipe, give this one a try. With about 5 minutes of prep time, and only a few ingredients, this deer roast recipe will become one of your family’s favorite healthy meals.
Deer Roast Ingredients
In my house, we cook deer meat for at least 75% of our meals. We haven’t had a beef roast in many years, but this venison roast recipe should work well for many types of red meat roasts. Cooking a venison pot roast ingredients include the deer roast, seasoning, beef broth, pepperoncinis, and optional veggies. The key to this delicious meal is using a pressure cooker. If you would like to throw in some potatoes and carrots, an additional bowl (Pyrex works well) or instant pot tray for the veggies is a nice way to preserve the vegetable flavor (veggies cooked in pepperoncini juice taste like pepperonicinis).
Pressure Cook for a Moist and Tender Pot Roast
One of the biggest complaints I hear about roast, is that the meat tastes dry. One solution is to sear the outside edges of the roast by pan frying before cooking the roast in the oven or crock pot. I have tried this method many times without luck. Then I discovered how wonderfully moist and tender a roast is when cooked in a pressure cooker. Venison roast cooked in a pressure cooker does not dry out like a crockpot or oven roast, but is just as tender as a crock pot roast. There is also no need to sear the outside edges, making an instant pot roast one of the easiest Instant Pot dump and go recipes.
Best Venison Cuts of Meat for this Recipe
Any type of roast will work well with this recipe. Our local butcher does not label the specific types of deer roast when processing, and honestly, I can’t really taste any difference between the different cuts of venison roast. All of the cuts of meat are equally delicious, even with a lean meat like deer or other wild game. Personally, I would use the cheapest cut possible if I were paying for beef or pork.
How to Cook Venison Roast
To cook a venison roast in an instant pot, simply place a 2-4 pound venison roast in the bottom of the instant pot pan. Add the beef broth and canned pepperoncini with juice. Season the roast with salt, black pepper, onion powder, and garlic powder. Dollop horseradish on top of the roast. Insert the optional tray or bowl to place potatoes and carrots in. Place optional veggies in the bowl and season with a bit of salt and pepper if desired. Place the lid on instant pot, make sure the pressure release dial is set to sealing, and pressure cook for 20 minutes for thawed roast or 30 minute for a frozen roast. I usually prep this deer pot roast recipe in the morning before going to work, so I use a delay setting of about 8 hours. To keep the meat cold, I use a frozen roast, and dilute 4 beef bullion cubes in about 1/2 cup of water and add 7 cups of ice (in place of the 4 cups of beef broth). A general rule of thumb for substituting ice for water is to replace 2 cups of ice for every 1 cup of water. (This equates to about the same volume of liquid.) Ice will help keep the meat cold throughout the day, until the delay I set ends about 1 hour before I get home from work. I choose to delay the cooking, because I don’t want the vegetables simmering all day using the “keep warm” function. Pressure cooking the veggies for 20-30 minutes is already cooking them quite a bit, but simmering all day in addition to that creates mushy veggies. In my opinion, food sitting in the “keep warm” mode for 9 hours allows the food to cool down too much for my liking. I prefer my food to be as hot as possible, which is why I utilize the “delay start” function.
Venison Roast Leftover Lunch
For lunch leftovers, I put large chunks of meat and veggies into one dish, and my husband likes a couple of non-cooked pepperoncinis thrown in with his meal. My husband works construction, and uses an electric lunchbox (Amazon affiliate link) to warm up leftovers. This electric lunchbox has been one of his favorite accessories to take to work. After eating cold lunches for 20 years, he REALLY loves being able to eat a warm lunch on the job site.
Venison Roast Recipe
- 2-4 pound venison roast (deer, elk, beef, or pork all work well with this recipe)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon minced onion (or 1 teaspoon of onion powder per 1x)
- 8 cloves minced garlic (or 1 teaspoon of garlic powder per 1x)
- ¼ cup horseradish
- 12 ounces jar of pepperoncinis
- 1½ teaspoons fresh rosemary (or ½ teaspoon of dried rosemary per 1x)
- 1½ teaspoons fresh thyme (or ½ teaspoon of dried thyme per 1x)
- 1 Tablespoon Worcestershire sauce
- 4 cups beef stock
- 3-4 pounds potatoes and carrots
- Place frozen or thawed roast in the bottom of the pressure cooker2-4 pound venison roast
- add pepperonicinis (optional: keep a couple to the side for leftovers)12 ounces jar of pepperoncinis
- add beef broth and worcestershire sauce4 cups beef stock, 1 Tablespoon Worcestershire sauce
- Season top of roast with salt, pepper, onion, garlic, rosemary, and thyme1 teaspoon salt, 1 teaspoon black pepper, 1 Tablespoon minced onion, 8 cloves minced garlic, 1½ teaspoons fresh rosemary, 1½ teaspoons fresh thyme
- dollop the top with horseradish¼ cup horseradish
- Add optional tray and veggies (on top of roast, out of the broth and pepperoncini juice)3-4 pounds potatoes and carrots
- Seal and cook on high pressure for 20 minutes for thawed roast, 30 minutes for frozen roast
- Allow time for natural pressure release from Instant Pot