Recipe by Erin A.
"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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carrots, cut into 2-inch pieces
chopped portobello mushrooms
venison rump roast
garlic cloves, crushed
ground black pepper
salt to taste
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (10.5 ounce) can
condensed beef broth
1 (1.25 ounce) envelope
dry onion gravy mix
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.
A tablespoon of ground black pepper is waaaaay to much!
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 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.
Excellent. The whole family loves it. Used the leftovers to make a "hunter's pie" too. :)
It is very good. No gamey taste to this at all and very tender. I did follow some suggestions and added thinly sliced potatoes to the crock pot with the mushrooms and carrots. I also added 1/2 Cup of red wine to rub on the roast instead of the water it called for. Very good the family loved it, will make it again. Great for turning the tough cuts of Venison into a tender dinner.
Love, love, love this recipe! I did use sodium free beef stock and didn't use any extra salt for flavor, enough sodium with canned soup and onion soup mix. Loved the pepper flavor. Did double the gravy, but didn't really have to. Next time I will try to make it with less sodium, but loved the idea with mushrooms! Just wow! Will definitely make this again!
Used the Yukon Gold potatoes and added a tablespoon of Lawrys Seasoning salt to the rub. Delicious. Will add more carrots next time.
* Percent Daily Values are based on a 2,000 calorie diet.
All Day Venison Pot Roast
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 71
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