Crockpot Venison Roast

A ridiculously simple recipe. The whole family hunts, so we typically cook it with a venison roast. A boneless beef roast works just as well. Serve with a cold iceberg salad and soft bread for sopping up the juices!

• Ready In: 6 hrs 10 mins
• Serves: 8

Ingredients

• 2  lbs boneless beef roast or 2  lbs  venison roast
• 1 (10 ounce) can  condensed tomato soup
• 1  tablespoon Worcestershire sauce
• 3  stalks celery, chopped
• 1  yellow onion, chopped
• 3  carrots, chopped
• 5  potatoes, scrubbed and cut into chunks
• 1  bay leaf

Directions

1. Place roast on top of vegetables in crockpot.
2. Pour soup and worcestershire on roast and add bay leaf.
3. Cook on low 6 hours. Add an additonal hour if cooking from frozen.
4. Remove roast and let it rest, covered for 10 minutes.
5. Slice beef and serve over drained vegetables.
6. optional: Place cooking liquid into saucepan on stove and heat to boiling. Add 2 Tbsp cornstarch to 1/2 c water and slowly stir mixture into boiling liquid to make a gravy.