All Day Venison Pot Roast Recipe - Allrecipes.com
All Day Venison Pot Roast Recipe
  • READY IN 8+ hrs

All Day Venison Pot Roast

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    8 hrs
  • READY IN

    8 hrs 15 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2011

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 fantastic. I have yet to try it with the slow cooker.

 
Most Helpful Critical Review
Mar 08, 2012

A tablespoon of ground black pepper is waaaaay to much!

 
Nov 14, 2011

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.

 
Jan 16, 2012

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 cubes + 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.

 
Jan 20, 2012

Excellent. The whole family loves it. Used the leftovers to make a "hunter's pie" too. :)

 
Apr 28, 2013

Used the Yukon Gold potatoes and added a tablespoon of Lawrys Seasoning salt to the rub. Delicious. Will add more carrots next time.

 
Feb 25, 2013

put a little too much pepper in

 
Apr 07, 2014

Family loved it.

 

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Nutrition

  • Calories
  • 343 kcal
  • 17%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 7.9 g
  • 12%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 47 g
  • 94%
  • Sodium
  • 1108 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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