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All Day Venison Pot Roast
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Prep Time:
15 minutes
Cook Time:
480 minutes
Total Time:
495 minutes
Tender venison pot roast simmered in creamy mushroom gravy.
Ingredients:
  • 3 onions, chopped
  • 5 carrots, cut into 2-inch pieces
  • 1 cup chopped portobello mushrooms
  • 3 pounds venison rump roast
  • 2 garlic cloves, crushed
  • 1 tablespoon ground black pepper
  • 1 pinch salt to taste
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed beef broth
  • 0.25 cup water
  • 1 (1.25 ounce) envelope dry onion gravy mix
Instructions:
  • Place the onions, carrots, and mushrooms in the slow cooker. Season the venison rump roast with garlic, black pepper, and salt, then lay it on top of the vegetables. Combine cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until the gravy mix is dissolved; pour the soup mixture over the roast.
  • Slow cook on High for 8 to 10 hours until the roast is perfectly tender. Serve sliced with delicious gravy and vegetables.

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