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Crock Pot Roast Beef Or Venison

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Ingredients

Adjust Servings:
3 lbs lean beef roast or 3 lbs venison roast
1 (10 1/2 ounce) can 94% fat-free cream of mushroom soup, undiluted
1 cup cabernet sauvignon wine or 1 cup dry red wine
2 tablespoons very low-sodium beef bouillon granules
3 fresh garlic cloves, minced
1 tablespoon italian seasoning
2 teaspoons thyme leaves
1 tablespoon liquid hot pepper sauce or 1 tablespoon tabasco sauce
1 large onion, diced
1 (8 ounce) can sliced mushrooms, drained
6 large potatoes, quartered (optional)
8 carrots, peeled and cut into 4 inch long pieces (optional)
3 - 4 tablespoons cornstarch (optional)
1/4 cup water (optional)

Nutritional information

178
Calories
47 g
Calories From Fat
5.2 g
Total Fat
2 g
Saturated Fat
75.8 mg
Cholesterol
211.4 mg
Sodium
4.4 g
Carbs
0.6 g
Dietary Fiber
0.9 g
Sugars
25.5 g
Protein
423g
Serving Size

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Crock Pot Roast Beef Or Venison

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    Cuisine:

    Well, we were given our first venison roast and steak by a friend. I offered to use it to make dinner for all of us, without a clue of where to begin, what to expect. This is a wonderful recipe, full of flavor and incredibly tender. Threw all veggies in after making the sauce, topped it with the venison and let it rip. 7 hours on high = done. Made the recipe as written. Would pull venison and veggies and put in warm oven to do the sauce next time. Wonderful! Used a cab sauvignion for the wine.

    • 520 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Crock Pot Roast Beef or Venison, Oh-So-Tender Roast with a delicious broth mixture that can be served au jus or thickened for a luscious, hearty gravy Add carrots and potatoes (optional), and you have a one-dish meal that cooks unattended The sliced roast makes tasty Roast Beef au Jus Sandwiches For a second meal, make stew or soup from the leftover roast, carrots, potatoes, and gravy perhaps adding a little wine or water if needed to get the perfect consistency , Well, we were given our first venison roast and steak by a friend I offered to use it to make dinner for all of us, without a clue of where to begin, what to expect This is a wonderful recipe, full of flavor and incredibly tender Threw all veggies in after making the sauce, topped it with the venison and let it rip 7 hours on high = done Made the recipe as written Would pull venison and veggies and put in warm oven to do the sauce next time Wonderful! Used a cab sauvignion for the wine , very good We skipped the potatoes and served it w/ egg noodles


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    Steps

    1
    Done

    In Crock Pot, Add Soup, Wine, Bouillon Granules, Garlic, Onion, Mushrooms, Hot Sauce, and Seasonings.

    2
    Done

    Stir to Mix Well.

    3
    Done

    Add Roast.

    4
    Done

    Turn Crock Pot on High and Cook 4-6 Hours or Until Meat Is Just Tender.

    5
    Done

    Serve With Optional Gravy, Carrots and Potatoes or Cooked Noodles or Rice.

    6
    Done

    Optional Potatoes and Carrots: in Pot of Water, Boil Potatoes and Carrots About 15 Minutes Until Almost Done, but Still Very Firm.

    7
    Done

    Drain; Add Veggies to Crock Pot.

    8
    Done

    Cook an Additional 1-2 Hours Until Roast and Veggies Are Very Tender.

    9
    Done

    Optional Thickened Gravy: Remove Veggies and Roast from Crock Pot and Place in Covered Dish to Keep Them Warm While You Make the Gravy.

    10
    Done

    Make a Slurry by Mixing Cornstarch and Water Until No Lumps Remain. (using Cold Water a Little at a Time Will Help You Avoid Lumps.).

    11
    Done

    Use Method 1 or 2 to Thicken the Gravy.

    12
    Done

    Gravy Method 1: With Crock Pot on High, Bring Broth to a Boil.

    13
    Done

    Pour in the Cornstarch Slurry and Stir to Mix.

    14
    Done

    Cover and Bring Liquid Back to Boil and Boil Until Thickened, About 1 Minute.

    15
    Done

    Gravy Method 2: Pour Broth Mixture from Crock Pot Into a Saucepan.

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    Alivia Hughes

    Farm-to-table advocate committed to using only the freshest and most sustainable ingredients.

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