Crock Pot Roast Beef or Venison

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.

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 12

• 3 lbs lean beef roast or 3 lbs venison roast
• 1 (10 ½ 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 cubes
• 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)
• ¼ cup water (optional)

Directions:

1. In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
2. Stir to mix well.
3. Add roast.
4. Turn crock pot on high and cook 4-6 hours or until meat is just tender.
5. Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
6. OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
7. Drain; add veggies to crock pot.
8. Cook an additional 1-2 hours until roast and veggies are very tender.
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. Make a slurry by mixing cornstarch and water until no lumps remain.
11. Use Method 1 OR 2 to thicken the gravy.
12. Gravy Method 1: With crock pot on High, bring broth to a boil.
13. Pour in the cornstarch slurry and stir to mix.
14. Cover and bring liquid back to boil and boil until thickened, about 1 minute.
15. Gravy Method 2: Pour broth mixture from crock pot into a saucepan.
16. Bring broth to boil and stir in cornstarch slurry.
17. Return to boil, boiling about 1 minute until broth mixture is thickened.

Reviews

[*everydaymom*]

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.

[Kim127]

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!

[Posiespocketbook]

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.