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I guess I'll add my voice to the crowd: This is fantastic! Used a venison shoulder roast, browned in bacon grease (I know...but it's sooo good!) and sprinkled with garlic seasoning and pepper. I used Kay's Best Garlicky Seasoning. I sauteed the onions and garlic (doubled) in the same pan, then 2 pounds of fresh mushrooms, sliced. I used regular mushroom soup, Better Than Boullion beef base (not low sodium), and Chipotle Tabasco. I did add the veggies. More carrots because we love them! Red taters. Cooked for 8 hours, but maybe 10 would have been better. Most of the veggies were soft, but had a few firm ones. Needed no thickening. I took the roast out, sliced it fairly thin and put it back in the pot. Kind of like a thick stew. Really great!

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Melody Kay January 05, 2013

YUMMY! I made it as directed except I omitted the soup (because of the MSG) and it was delicious!

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biglinnie December 14, 2012

I've been a hunter all my life and have eaten alot of venison. This is a DOOZEY Nice blend of flavors and the meat was Super Tender. The aroma in the house was outstanding. I would highly recommend this one for all (sucessful) deer hunters out there. I'll make this again in a few months once my freezer is stocked again. Try this one. It's a keeper.

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WokRokr October 01, 2012

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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christina1998 September 09, 2011

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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Elsee03 January 21, 2010

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

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Whippersnapper November 16, 2009

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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nkoprince08 May 06, 2009

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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Red Hook April 08, 2009

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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Debbb March 15, 2009
Crock Pot Roast Beef or Venison