Slow Cooker Coffee Venison Pot Roast

Coffee isn’t just for breakfast. The rich roasted flavor goes well with venison. This simple recipe combines the two in an easy classic slow cooker recipe that will have your dinner guests asking for seconds. For the best flavor, use a rich, dark roast coffee. My go-to is the Reserve from Bayside Coffee Company. I’ve tried coffees from all over the world and it is still my favorite.

The rich gravy in this slow cooker roast gets its unusual flavor from a cup of black coffee.

Like most of my slow cooker recipes, this one starts out in a skillet. Searing the roast before adding it to the slow cooker adds an additional layer of flavor that you just can’t get by adding the raw roast to the cooker. For even more flavor, and to give the finished gravy even more body and flavor, I first dredge the roast in flour before browning.

Slow cooker recipes always benefit from first browning the meat on both sides.

Since this recipe cooks low and slow, any venison roast will turn out fall-apart tender. Use whatever you have in the freezer. Start by seasoning the roast well on all sides with salt and pepper. Dredge it in flour to cover all surfaces.

Season the roast well on both sides with plenty of salt and pepper.

Heat ¼ inch of oil or lard in a large cast iron skillet over medium heat. Once the oil is hot, brown the roast on all sides. You aren’t cooking it through at this point, just getting a nice brown crust all the way around.

Add the potatoes, onions, garlic, and carrots to the slow cooker.

Layer the potatoes, carrots, onions and garlic in the bottom of the slow cooker.

Place the browned roast directly on top of the vegetables.

Place the browned roast on top of the vegetables and pour in the stock and coffee.

Sprinkle on the onion soup mix packet, pour in stock and coffee. That’s it. Turn the slow cooker to low for 8-9 hours or high for 4-5 or until the venison shreds easily.

Cook until the venison is fall apart tender.

About an hour before you are ready to eat, add the mushrooms and blend the corn starch into ½ cup of water and pour into the slow cooker. Stir around and replace the lid. The corn starch will blend with the coffee and juices from the roast to make a rich gravy. Check it for seasoning and add additional salt and pepper, if needed, before serving.