Easy Smothered Beef/Moose/Venison

Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

This is an easy way to cook a less tender or wild cut of meat... and makes its own gravy. Great for a family dinner or may be easily increased if putting on a meal for large groups of 50-100.


  1. Dredge roast in flour, salt and pepper.
  2. Heat dutch oven or other large covered baking dish.
  3. On the stovetop, brown roast in margarine.
  4. Add water enough to cover roast.
  5. Sprinkle with onion soup mix and onion slices.
  6. Place in 350 F oven for 3 1/2 hour covered or follow crock pot instructions for roast of this size.
  7. Serve w/ baked potatoes and green peas.
Most Helpful

Absolutly fabulous! I used a whole venison loin and added a can of mushrooms and a beef bouillion cube and a lipton onion/mushrooms soup mix. next time I think I will add even more water since by the 3 hour mark it had greatly reduced. Instead of sliced onions I used a minced onion (that is what I had in the fridge). Thanks so much we had it with mashed potatoes and it was wonderful! Looking forward to the next itme I get to make it!

Shawn C January 08, 2003

Very tasty and so tender. Did it in the crockpot.I marinated it 1 day in red wine and crushed garlic,put it in the pot at 8.30 in the morning and it was done by 4.30. I will make it again.

NoraMarie October 24, 2005

Great dinner!! The venison roast we had was about 2.5 pounds, so a little smaller, but we used the crockpot, cooked for 8 hours on low and the meat was so tender. The man was in heaven. We served it with cheddar mashed potatoes and that was perfect. I think I'll add mushrooms next time and since the roast was small, less water. Barb, you got a winner here!!

Kim127 January 20, 2004