Prep the Roast – Let the venison roast come to room temperature. Remove from packaging and pat it dry with a paper towel because moisture is the enemy of a good sear.

Sear for Maximum Flavor – Heat 1 tablespoon of oil in a large skillet over medium-high heat. Generously season the roast with 1 teaspoon of salt and sear on all sides until beautifully browned. Transfer it to the slow cooker and scatter the onions around it.

Deglaze Like You Mean It – Pour ⅓ cup of red wine into the hot skillet. Use a wooden spoon to scrape up all those browned bits, that’s pure flavor. Pour everything over the roast in the crockpot.

Make the Flavor Bomb Broth – In a medium bowl, whisk together: Minced garlic, Red wine vinegar, Worcestershire sauce, Tomato paste, Beef broth + remaining red wine, Rosemary, thyme, remaining salt, and black pepper. Pour this mix over the roast.

Load Up the Veggies – Place the potatoes and carrots on top of the roast (not under it—keeps them from turning to mush).

Slow Cook to Perfection – Cover and cook on LOW for 8-9 hours until the meat is fork-tender and falling apart.

Serve It Up – Transfer the roast to a serving platter and shred it with two forks. Dip the veggies in the broth before adding them to the platter.

Optional: Make the Gravy – Mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour the broth into a saucepan and bring it to a boil over medium heat. Slowly stir in the cornstarch slurry until thickened.