Prepare the Meat: Pat the venison roast dry with paper towels. Trim any excess fat or silver skin. Season generously with salt and black pepper.

Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Sear the venison roast on all sides for 2-3 minutes until a crust forms.

Assemble in Cooker: Place the seared roast in a slow cooker or Dutch oven. Add the onion, garlic, carrots, and potatoes around the roast.

Add Liquid: In a small bowl, mix beef broth, Worcestershire sauce, tomato paste, and balsamic vinegar. Pour the mixture over the roast and vegetables.

Cook:

Slow Cooker: Set to low and cook for 8-9 hours.

Oven: Preheat to 300°F, cover the Dutch oven, and bake for 3-5 hours.

Prepare Gravy: Use the pot drippings to make gravy. In a saucepan, mix 2 tbsp of drippings with 2 tbsp flour or cornstarch to form a paste. Gradually add remaining drippings, stirring until thickened.

Serve: Slice the venison roast and serve with the cooked vegetables and gravy.