How to Make Mississippi Deer Roast Stew in the CrockPot
Last week, I made a Mississippi deer roast. It was delicious, but I wanted to change things up a bit. Plus, my kids were like, “Wait, didn’t we just have this last week?” Yes, we did. But now, it’s a Mississippi deer roast stew. Ha!
Mississippi Deer Roast Stew in the Crock Pot
Equipment
- slow cooker (Crock Pot)
Ingredients
- 3-4 lb. deer roast
- 1 jar pepperocinis (juice and all)
- 1 stick butter, sliced
- 1 packet beef stew seasoning (or au jus seasoning)
- 1 packet ranch seasoning
- 1 onion, diced
- 1 bag baby carrots
- 1 bunch celery, chopped
- 1 bag frozen peas
- 1 sweet potato, peeled & cubed
- 6 cloves garlic, minced
- 2 cans fire-roasted tomatoes
- 6 cups beef broth
- 2 tsp. sea salt
- 1/2 tsp. red pepper flakes (optional)
- freshly found black pepper, to taste
Instructions
- Place the deer roast in the slow cooker (crock pot). Basically, just put every ingredient in the crock pot.
- Pour in the entire jar of pepperoncini peppers, including the juice. The pepperoncini pepper juice makes it a bit spicy and creates an amazing flavorful broth.
- Add the entire stick of butter (sliced) and sprinkle the beef stew seasoning and ranch seasoning over the top.
- Toss in the chopped onion, baby carrots, chopped celery, cubed & peeled sweet potato, peas, and garlic.
- Pour in the fire-roasted tomatoes and broth.
- Season with salt, red pepper flakes, and black pepper.
- Cover and cook on low all day (about 8 hours).
- When it is time to serve, use kitchen shears to cut the roast into bite-sized chunks. No shredding – just hearty, meaty bites in a rich, flavorful stew.
I took the same flavors from the roast and combined them with a hearty vegetable soup. The result? A rich, comforting stew packed with tender venison, bold seasoning, and plenty of veggies. It’s the perfect way to make a familiar dish feel brand new. Plus, it’s perfect for busy weeknights.
Blessed to Have Deer Meat on the Table
Deer meat has been a part of our family’s meals for years. Pretty much anything that calls for beef, we swap it out with venison—whether it’s ground deer burger, venison roast, or tenderloin. And we’re so blessed to have it.
From field to table, we know exactly where our food comes from. We harvest it, process it, freeze it, and take it straight from our freezer to feed our family. There’s something special about that. It’s not just about having good, clean meat—it’s about the time spent outdoors, the effort that goes into the hunt, and the respect for the process. Eating wild game is a regular part of our lives and I love getting to share this easy recipe with you all.
If you want to see a little more about where our venison comes from, you can check out a video I made about it. (I’ll link it here!)
Why Deer Meat is a Great Choice
1. It’s Lean
Venison is naturally lean. Deer are constantly on the move, grazing on wild plants, which makes their meat lower in fat than beef. You get all the rich flavor without the extra grease.
2. It’s Packed with Protein
Venison is loaded with protein, making it a great choice for energy and muscle recovery. A three-ounce serving of venison has around 26 grams of protein, which is more than most cuts of beef.
3. It’s Clean Eating
No hormones. No additives. No preservatives. Just pure, natural meat. Deer live and eat the way nature intended, which means their meat is as clean as it gets.
Ingredients for this Delicious Recipe
- 1 deer roast
- 1 jar of pepperoncinis (juice included)
- 1 stick of butter, sliced
- 1 packet of beef stew seasoning
- 1 packet of ranch dressing mix
- 1 onion, diced
- ¾ of a bag of large baby carrots (or a full bag of small ones)
- 1 whole bunch of celery, chopped
- 1 bag of frozen peas
- 1 sweet potato, cubed & peeled
- 6 cloves of garlic, minced
- 2 cans of fire-roasted tomatoes
- 6 cups of broth (beef broth, chicken broth, or a mix)
- 2 teaspoons of salt
- ½ teaspoon of red pepper flakes
- Freshly ground black pepper to taste
Instructions for Making Hearty Slow Cooker Venison Stew
1. Place the deer roast in a crockpot.
2. Pour in the entire jar of pepperoncini peppers, including the juice. The pepperoncini pepper juice makes it a bit spicy and creates an amazing flavorful broth.
3. Add the entire stick of butter (sliced) and sprinkle the beef stew seasoning and ranch seasoning over the top.
4. Toss in the chopped onion, carrots, celery, sweet potato, peas, and garlic.
5. Pour in the fire-roasted tomatoes and broth.
6. Season with salt, red pepper flakes, and black pepper.
7. Cover and cook on low all day (about 8 hours).
When it’s time to serve, use kitchen shears to cut the roast into bite-sized chunks. No shredding—just hearty, meaty bites in a rich, flavorful stew. This crock pot recipes full of simple ingredients is a family favorite.
And that’s it! Mississippi deer roast, but make it stew. Enjoy this slow cooking recipe and I hope you love it as much as we do.
Mississippi Roast Turned into one of the Best Venison Stew: Leftovers
Store leftovers from this hearty meal in an airtight container. This is a great stew to use for meal prep and has an amazing flavor that gets even better the next day. Serve it along side of some crusty bread and eat on the leftovers for 3-4 days. Mississippi deer roast stew is just a good heated up the next day. Trust me!
Questions You Might Have
1. Do I have to put liquid in the stew? Yes! The liquid is essential to having a stew that cooks tenderly. You can adjust the amount of liquid, but you want the roast completely covered with liquid.
2. Does venison get more tender the longer it cooks? In this case, yes. You want to cook it for 8 hours. A venison roast will get more tender the longer it cooks. However, that does not apply to other cuts of venison.
3. Should I sear my roast before putting it in the slow cooker? You do not have to, but it is a great way to seal in flavor. If you want to, just heat up 3-4 tbsp. of olive oil in a skillet over medium heat and then sear the roast on all sides (about 30 seconds on each side). Add it to the slow cooker after searing.
4. How do I thicken up the stew? You can mix in a tablespoon of cornstarch to get a thicker stew.
5. Why is my venison stew tough? If you didn’t cook it low and slow, you will most likely have a tough meat. You need to go low and slow to get tender meat in this recipe.
6. How long should I cook venison stew or a venison roast in the slow cooker? Every slow cooker is a bit different, but 8 hours is a great amount of time. It usually isn’t ready at six hours and you don’t really need to go longer than eight.
Time to Be a Doer and Create This Hearty Recipe
Have fun with this Mississippi deer roast stew! Feel free to change it up as needed. It serves two great purposes: first, it’s a great way to use up extra veggies while getting a hearty, comforting meal on the table. Second, it helps switch up a classic—Mississippi Deer Roast—which we love but might have made one too many times over the winter. This version brings a fresh twist while still keeping the rich flavors of venison and hearty vegetables.
If you’re in the mood for more bold and hearty dishes, you might enjoy my Deer Steak Carne Asada Bowls for a unique take on steak night, or if you’re looking for a one-pan dish, try my Loaded Ground Venison Nachos—quick and easy. And of course, if you love a good stew, a chunky chili loaded with veggies might be just what you’re craving. No matter what, these recipes bring warmth and flavor to the table!
For this stew, you can tweak the flavors by swapping the beef stew mix for an au jus packet or adjusting the liquid based on how many vegetables you use—add more for a soupier texture or less for a thicker stew. However you make it, this dish is an easy and flavorful way to enjoy venison while keeping dinner interesting!
Other Venison Recipes That You Might Want to Check Out
Mississippi Pot Roast Recipe: Made With a Deer Roast and served with some yummy mashed potatoes and fresh bread.
Chunky Venison Chili Made With Veggies
