This Crock Pot Italian Venison Roast is slow-cooked in beef broth with Italian-inspired seasonings, pepperoncini, and giardiniera to create a delicious combination of flavors. You can indulge in the same tasty flavors as the classic Italian Beef Sandwich using a venison roast.
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Where Did the Italian Beef Sandwich Originate?
It is believed the origins of the Italian Beef Sandwich began in Chicago in the early 1900s. Although there are various legends about who first introduced the delicious sandwich, many Chicagoans attribute Al’s #1 Italian Beef as the one who first introduced this beloved recipe.
It was introduced as a way to tenderize tough cuts of meat by slow-cooking them in seasoned beef broth. Using a meat slicer, the meat was cut into thin slices and piled high on French bread with sliced green pepper and giardiniera. Placing the sliced meat on bread to make sandwiches was a way to prepare a cheap cut of beef so more people could be fed at weddings and large gatherings.
Why You Will Love This Italian Venison Roast
Whether you are a wild game connoisseur or not, this venison roast is full of flavor and is the perfect twist on the original Italian beef.
Venison is considered a healthier alternative to beef because it is leaner and lower in saturated fat. However, a lot of people are not fans of the wild-game taste that deer meat offers.
Slow cooking this roast for several hours helps the meat absorb the flavors of the rich sauce. As a result, this Italian Deer Roast is so full of delicious seasonings that the wild-game taste is almost non-existent.
Ingredients for Italian Venison Roast
- Venison roast (deer roast)
- Beef bone broth or beef stock
- Pepperoncini slices with juice
- Giardiniera (mild or spicy), drained
- Olive oil
- Italian seasoning
- Sugar
- Garlic powder
- Onion powder
- Kosher salt
- Ground black pepper
- Ground thyme
- Provolone cheese, for serving
- French mini baguette, sliced in half lengthwise
Equipment Needed
How to Make the Best Crock Pot Italian Venison Roast
- Heat 2-3 tablespoons of olive oil in a Dutch oven over medium-high heat.
- Sear the venison roast until golden brown on all sides.
- Transfer the roast to the slow cooker, leaving all the brown bits in the Dutch oven.
- Turn the burner down to medium heat and add the beef broth. Using a wooden spoon, scrape up all the brown bits to deglaze the pan.
- Pour the broth over the meat in the slow cooker.
- Add the pepperoncini slices, along with the juices, the drained giardiniera, and all the spices.
- Cook in the crock pot on low heat for 6 to 8 hours, or until the meat falls apart. Cook time can vary depending on the size of your venison roast.
- Shred the cooked roast and add it back into the cooking liquids.
- Toast the cut sides of the bread on a cookie sheet under the broiler for 3-4 minutes or until toasty brown.
- Top the toasted buns with the shredded deer meat, including peppers and giardiniera. Put cheese slices on top of meat and place under broiler until cheese melts, approximately 1-2 minutes.
- Serve with a small bowl of braising liquid to dip the sandwich.
Substituting or Modifying the Italian Vension Ingredients
- A beef roast could be used instead of the venison for a traditional Italian Beef Sandwich.
- When deglazing the pan, use beef bouillon and cold water instead of the beef stock.
- Replace the French baguette with hoagie buns or a sub roll. You could even use toasted garlic bread for added flavor.
- Sliced green peppers can be used instead of sliced pepperoncini, but the pepperoncini will add a lot of flavor.
- Substitute the provolone cheese with mozzarella cheese or parmesan cheese.
- Serve without bread for a healthier option.
Enjoy this Italian Style Sandwich
You will love this Crock Pot Italian Venison Roast if you love Italian food. It is a great recipe that helps mitigate the wild-game taste of deer meat. Serve this delicious sandwich with French Fries or Marinated Potato Salad. Bon appétit!
xoxo,
Molly
The Best Italian Venison Roast
Equipment
- Slow Cooker
- Dutch Oven
- Cookie Sheet
Ingredients
- 3-4 pound venison roast
- 16 oz beef broth
- 16 oz pepperoncini pepper slices with juice
- 8 oz giardiniera (mild or spicy), drained
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/8 tsp ground thyme
- French mini baguette for serving
- Provolone cheese for serving
Instructions
- Heat 2-3 tablespoons of olive oil in a Dutch oven over medium-high heat.
- Sear the venison roast until golden brown on all sides.
- Transfer the roast to the slow cooker, leaving all the brown bits in the Dutch oven.
- Turn the burner down to medium heat and add the beef broth. Using a wooden spoon, scrape up all the brown bits to deglaze the pan.
- Pour the broth over the meat in the slow cooker.
- Add the pepperoncini slices, along with the juices, the drained giardiniera, and all the spices.
- Cook in the crock pot on low heat for 6 to 8 hours, or until the meat falls apart. Cook time can vary depending on the size of your venison roast.
- Shred the cooked roast and add it back into the cooking liquids.
- Toast the cut sides of the bread under a broiler for 3-4 minutes or until toasty brown.
- Top the toasted buns with the shredded deer meat, including peppers and giardiniera. Put cheese slices on top of meat and place under broiler until cheese melts, approximately 1-2 minutes.
- Serve with a small bowl of the braising liquid for dipping the sandwich.
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