All Day Venison Pot Roast

All Day Venison Pot Roast

13
Erin A. 0

"My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables and gravy over mashed potatoes."

Ingredients

8 h 15 m {{adjustedServings}} servings 343 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 47 g
  • 94%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 1043 mg
  • 42%

Based on a 2,000 calorie diet

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Directions

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  1. Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
  2. Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

13
  1. 15 Ratings

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I take the liberty of adding to pleeeaaase OMIT THE SALT as there is more than enough in the two soup cans and the dry onion mix. We used to make this recipe in the oven and the gravy was simpl...

We love this recipe! I added a couple of bay leaves to the mix, and cut up some Yukon Gold potatoes to throw in as the hubby HAS to have potatoes with any meat LOL.

This was really good! I used venison tenderloin which was cut into large chunks. I misread the ingredients and only had regular beef broth (not condensed) so I used 3/4c broth and added two boul...