Ingredients
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2 - 3
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1
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1
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1
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1
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-
-
-
-
-
-
-
-
-
Directions
Crock Pot Venison Roast,used to always cut our venison roasts up into cubes and make venison stew until my sister shared this recipe with me! We now have roast once a week. I don’t think that you can overcook this. I make French Dips with the leftovers…if there are any! *October 2009–I’ve recently made a couple of changes to this recipe that I think have made it even better…I started using black coffee instead of water to make a darker, richer gravy. I also now use low sodium Montreal Steak seasoning.,Would an instapot work for this recipe as well?,I was really worried I would not like this because of the coffee…I am not a huge coffee fan so worried the taste would be strong and bitter. I did brew a strong batch of coffee to use for the recipe and I honestly could not even tell there was coffee in it when it was done, the flavor was not predominant. It was the most tender venison roast I have ever made, this was perfect and one recipe I will go back to! I did follow modifications, I had 2 roasts, used only 1 packet of onion soup, used 20 oz of cream of mushroom and 20 oz of strong brewed coffee and added onions, baby carrots and potatoes quartered, cooked on low for 8 hours.
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Steps
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1
Done
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Place Roast in Crock Pot. |
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2
Done
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in a Large Measuring Cup, Gradually Mix Hot Water or Coffee With Cream of Mushroom Soup Until Smooth. Pour Over Venison Roast. |
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3
Done
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Sprinkle With Lipton Onion Soup Mix and Steak Seasoning. |
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4
Done
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Cook on High Setting For 8 Hours Then Lower the Temperature to the Low Setting Until Ready to Serve. I Like to Remove the Roast and Keep Warm in a Low Oven While I Thicken the Gravy For Mashed Potatoes! Yum! |
