44 Reviews

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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*SpeechTeachMe* November 20, 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!

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Kim127 June 13, 2003

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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Posiespocketbook September 25, 2011

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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hardstripe December 17, 2010

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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Jan Waters October 16, 2003

I have made this so many times (and making it again tomorrow morning), I couldn't believe I haven't reviewed the recipe. This is my go to for beef or venison roast. I make the sauce in the bottom as written, throw down a layer of veggies (potatoes, onions, fresh mushrooms, and carrots- all raw straight in the pot), then put my quick browned roast on top. I cook it on low while I am at work (8 hours then my slow cooker automatically switches over to warm), and dinner is ready when we get home. I don't thicken the sauce or anything, just serve it as is when we both get home. All I have to do is maybe make a green veggie or a salad and we have dinner. I love this recipe, and it's hubby's favorite! This is a definite keeper!!!

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CookingBlues January 14, 2015

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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Baker Barb September 20, 2009

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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MinnMomof2 August 25, 2009

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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Gruenes October 05, 2008

It's hard to get excited about pot roast. I thought pot roast is pot roast is pot roast. Not so with this recipe. It's a "10" and a keeper for sure. I tweaked it a little by doing the following: I always marinate venison in Coke overnight b4 cooking. The Coke tenderizes the meat and removes the gaminess of venison. It does not impart any sweetness to the meat. Just rinse off the meat b4 cooking. I used fresh baby Bella's instead of canned shrooms. And I added 1/4 cup of soy sauce to add a little extra depth of flavor. I skipped the potatoes bc we served the roast and vegetables over garlic roasted mashed potatoes. I also salt and peppered the roast and seared it in a skillet before cooking everything in a crockpot on low for 7 hours. My wife, who grew up eating pot roast after church every Sunday and turns her nose up at pot roast, said it was the best pot roast she had ever eaten. Will make this again many times.

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jolsson March 14, 2016
Crock Pot Roast Beef or Venison