Crock Pot Venison Roast

"I used to always cut our venison roasts up into cubes and make venison stew until my sister shared this recipe with me! We now have roast once a week. I don't think that you can overcook this. I make French Dips with the leftovers...if there are any! *October 2009--I've recently made a couple of changes to this recipe that I think have made it even better...I started using black coffee instead of water to make a darker, richer gravy. I also now use low sodium Montreal Steak seasoning."
 
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photo by Chelsie R. photo by Chelsie R.
photo by Chelsie R.
Ready In:
9hrs 10mins
Ingredients:
5
Serves:
6-8
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ingredients

  • 2 -3 lbs venison roast
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (10 1/2 ounce) can hot water or (10 1/2 ounce) can brewed coffee
  • 1 (1 ounce) envelope Lipton Onion Soup Mix
  • 1 teaspoon mccormick grill mates montreal brand steak seasoning (low sodium)
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directions

  • Place roast in crock pot.
  • In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth. Pour over venison roast.
  • Sprinkle with Lipton Onion Soup mix and steak seasoning.
  • Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!

Questions & Replies

  1. Would an instapot work for this recipe as well?
     
  2. Can i substitute cream of chicken for the cream of mushroom soup?
     
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Reviews

  1. OMG! Freaking delicious! I tweaked it a bit based on the comments I read. Definitely recommend the coffee - the acids probably help tenderize the venison. Plus the flavor is out of this world. I added enough coffee (then later another cup of water) to cover half of the roast. Used about 3/4 of the Italian Dressing seasoning pack, almost doubled the Montreal Steak Seasoning (cuz I LOVE it), used Cream of Chicken (cuz I HATE mushrooms), placed FAT slabs of onion under the roast, added carrots about two hours before I served it. Simply fabulous. The juices made a delicious gravy and I served the meal with rice - my sons gobbled it up - never knowing it was venison! EVERYONE went back for seconds. This will be a staple on my menu and I'm going to try it with beef and pork.
     
  2. I was really worried I would not like this because of the coffee...I am not a huge coffee fan so worried the taste would be strong and bitter. I did brew a strong batch of coffee to use for the recipe and I honestly could not even tell there was coffee in it when it was done, the flavor was not predominant. It was the most tender venison roast I have ever made, this was perfect and one recipe I will go back to! I did follow modifications, I had 2 roasts, used only 1 packet of onion soup, used 20 oz of cream of mushroom and 20 oz of strong brewed coffee and added onions, baby carrots and potatoes quartered, cooked on low for 8 hours.
     
  3. My venison roast was only about 1 lb. I kept all the other ingredient amounts the same but cooked it on low for six hours then warm for several hours until we cam home from work. Husband said it had great flavor and was cooked perfectly.
     
  4. Only cooked 6 hrs on high, added 1/2 cup more water, delicious!
     
  5. I doubled the soup and coffee because I wanted there to be enough liquid to cook potatoes and carrots. That's the only change I made and it was delicious...a huge hit with the whole family. The gravy would be good for beef or pork at well. This one is a keeper.
     
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Tweaks

  1. I made super strong coffee. I cut red potatoes up into thirds the long way & put them around the roast at the beginning I also put it in my crock pot on high for 5 hours then switched it go low for 3 & it came out perfect & very delicious.
     
  2. Making my own cream of mushroom soup for this dish.
     
  3. Made this with the 10 serving recipe using three football roasts harvested from multiple deer. I opted for the brewed coffee over the water, to try something different. I only used 1 envelope of onion soup mix instead of 1 2/3 and I also used a full 20oz of cream of mushroom as well as 20oz of coffee. I also added sliced raw onions, baby carrots, and potatoes. I put it in the crock pot on low for 8 hrs. <br/> It turned out great, the roasts fell apart with a plastic serving spoon. I didn't have any leftovers. I will definitely be making this again
     

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