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    You are in: Home / Recipes / Crock Pot Roast Beef or Venison Recipe
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    Crock Pot Roast Beef or Venison

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    20 mins

    8 hrs

    BeachGirl's Note:

    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.

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    Units: US | Metric

    • 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)


    1. 1
      In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
    2. 2
      Stir to mix well.
    3. 3
      Add roast.
    4. 4
      Turn crock pot on high and cook 4-6 hours or until meat is just tender.
    5. 5
      Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
    6. 6
      OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
    7. 7
      Drain; add veggies to crock pot.
    8. 8
      Cook an additional 1-2 hours until roast and veggies are very tender.
    9. 9
      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. 10
      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. 11
      Use Method 1 OR 2 to thicken the gravy.
    12. 12
      Gravy Method 1: With crock pot on High, bring broth to a boil.
    13. 13
      Pour in the cornstarch slurry and stir to mix.
    14. 14
      Cover and bring liquid back to boil and boil until thickened, about 1 minute.
    15. 15
      Gravy Method 2: Pour broth mixture from crock pot into a saucepan.
    16. 16
      Bring broth to boil and stir in cornstarch slurry.
    17. 17
      Return to boil, boiling about 1 minute until broth mixture is thickened.

    Ratings & Reviews:

    • on November 20, 2003


      This is a great recipe for venison. I used steaks, golden mushroom soup, added sundried tomatoes and left out the veggies. It was a delicious sauce and the steaks tasted so tender.

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    • on June 13, 2003


      Beachgirl this was a huge hit with the man, he ate half the roast himself! I did add two cans of mushrooms and I used an elk roast instead. The meat was so tender! I cooked it on low for 10 hours(while I was at work) and just threw everything else in. Great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2011


      Great recipe. I made this using a venison neck roast. I seared the roast first, let it cook a couple hrs in the crock pot then drained the fat.Then I proceeded to follow the recipe. I didn't use the bullion cubes everything else I left the same. I did add my carrots and onions to the crock pot while the roast was cooking. No need to add a thickener I found it to be thick enough on its own. Very good. This really imparts a great flavor in the venison.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (41)


    Nutritional Facts for Crock Pot Roast Beef or Venison

    Serving Size: 1 (423 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 177.9
    Calories from Fat 47
    Total Fat 5.2 g
    Saturated Fat 1.9 g
    Cholesterol 75.8 mg
    Sodium 211.4 mg
    Total Carbohydrate 4.3 g
    Dietary Fiber 0.6 g
    Sugars 0.9 g
    Protein 25.5 g

    The following items or measurements are not included:

    low-sodium beef bouillon granules

    italian seasoning

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