Begin by patting your venison roast dry, season with salt and pepper, then coat with all-purpose flour.

Heat olive oil in a skillet over medium-high heat and sear the roast on all sides for 5-7 minutes until browned.

In the same skillet, lower the heat, add diced onion and minced garlic, and sauté until the onion is translucent.

Add thyme and rosemary, then pour in the red wine, letting it reduce for about 2 minutes.

Combine the aromatic mixture with the roast in a slow cooker, whisk together broth with remaining flour, pour in, and add chopped carrots and potatoes.

Cover and cook on low for 6-8 hours until the roast is fork-tender, ensuring liquid covers at least half of the roast.

Once cooked, check the roast, and stir the gravy well before serving with rustic bread or mashed potatoes.