Crock Pot Roast Beef or Venison

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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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!

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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.

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Great recipe, cooked a 3 lb chuck for 5 hours with a little extra seasoning and wine, turned out amazing. I also coated the roast with cosher salt and pepper before I put it on. Did not include the veggies, tastes amazing without them for the record. Best damn roast Ive ever had, I cant wait to try it with venison!

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Excellent! I didn't have low-sodium soup or beef bouillon on hand, so I used regular. The beef was so tender that you could cut it with a fork. Thanks for sharing!

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This is fantastic! I've tried many recipes for crock pot roasts and this is now my ultimate fave and I'm throwing out the rest. I only had white wine and regular cream soup and it worked out perfectly. Also, I started this recipe with a frozen 3 lb roast and it was fully cooked (falling off the bone) in 8 hours. I didn't remember the potatoes and carrots but did use the juice to make the most flavourful gravy. I've had a hard time in the past to get gravy to thicken in the crock pot and this worked great. Wonderful! - Thanks for this recipe!

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Pretty tasty! My dh said this was the best way he'd had venison yet! I didn't have a roast so I used an assortment of steak cuts. I also didn't have C of m soup so I used cream of chicken. I used a can of beef broth instead of bullion and wine. I also added in a bit of liquid smoke for flavor. Thanks!

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Very good! I used white wine because it's all I had and this turned out good. I didnt bother "making" the gravy because the sauce was thick enough for us. This is a keeper.

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This was fantastic! I had to substitute the red wine with cooking sherry because that was all I had. It still came out beautifully. For the hot sauce I used Huy Fong Sriracha, if you can find this I HIGHLY recommend it. It has such a distinct flavor- fantastic! I will make this again.

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Excellent recipe...the wine, spices, and hot sauce make a tasty combination! My husband LOVED it, too!!

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Great roast recipe!! To lower the sodium just a little I used 1/2 cup low sodium beef broth instead of the bouillon and then cut the wine down to 1/2 cup to compensate for the extra liquid. I also put the potatoes and carrots in right at the beginning and left them raw...they turned out perfectly. Very delicious and moist roast beef recipe!!

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YUM! I had to use cream of chicken soup and cooking sherry and I had NO mushrooms! I used the potatoes but not carrots and served over brown rice. SUPER YUM!

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Although the meat ended up nice & tender, there was just something missing with the flavour. The mushroom soup also made the sauce look really odd.

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This was really good. I used a 5 lb. pot roast and didn't add any veggies to the crock pot. The house smelled wonderful after cooking all day! There was a lot of juice in the crock pot when it was done cooking.

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This turned out tender and tasted great. I replaced water for the wine, I used 1 teaspoon ground thyme instead of 2 teaspoons thyme leaves, we didn't have hot pepper sauce or Tabasco sauce, so we used liquid smoke instead and last but not least we used fresh mushroom and put them in an hour before we ate supper. Both of my girls helped make this, so it made it that much better. We will be making this one again. Thanks!!!

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Great recipe!

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This is a very good roast. Thanks for sharing!! I have another copy cat from Shoney's that is still my all-time favorite I'll have to post on here someday

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Yeah, this recipe was amazing. I had a 6 pound venison leg roast that barely fit in my 6 qt crock pot. I tried to put a rub on it and sear it, but it was too darned big. At any rate, cabernet sauvignon and CoM soup (healthy request) combination was exquisite. I doubled it, and only added as much carrots, potatoes and onions as would fit. The sauce was just beyond compare, though. I'll definitely be using this recipe when I cook the other roast. Thanks so much!

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This came out soooooo good! Used venison stew meat (2 1/2 lbs) and am serving it over rice tonight. The whole house smelled so good when I walked in tonight. And I bet my dd won't even realize it is venison (though she will eat it cos her boyfriend is the one who caught it!) Because my dd won't eat onions, I left the onion whole, skinned, in the crock pot so I could have some with mine tonight. It cooked down nicely this way. Cat got half of the wine as I was opening the bottle, so only 1/2 cup went in and it is still good! (Yeah, I know, blame it on the cat!) and I didn't have any mushrooms (wishing I did now)The meat cooked down into very tender fall apart in your mouth bites, the gravy in the pot didn't need any thickening at all. I cooked it on high for 6 hours total. It is so savory and good, thank you!!!!

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