“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.” - by Erin A.
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.
Nutrition
Amount Per Serving (6 total)
- Calories
- 343 cal
- 17%
- Fat
- 7.9 g
- 12%
- Carbs
- 19.6 g
- 6%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"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 simply fant..." See moreastic. I have yet to try it with the slow cooker."
cojeepchick
"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...." See more"
Staci
"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 boullion c..." See moreubes + the 1/4c water called for. It had a stroganoff-type flavor, so we served it over egg noodles, but it would be great with potatoes or rice as well. Thank you, Erin A! This is a keeper and a great way to use our wild game. If you like a lot of gravy, I'd consider doubling that part - a lot of it had soaked up by the next day's lunch."
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