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