Crock Pot Roast Beef or Venison

"Oh-So-Tender Roast with a delicious broth mixture that can be served "au jus" or thickened for a luscious, hearty gravy. Add carrots and potatoes (optional), and you have a one-dish meal that cooks unattended. The sliced roast makes tasty Roast Beef au Jus Sandwiches. For a second meal, make stew or soup from the leftover roast, carrots, potatoes, and gravy...perhaps adding a little wine or water if needed to get the perfect consistency."
photo by myhighroad photo by myhighroad
photo by myhighroad
Ready In:
8hrs 20mins


  • 3 lbs lean beef roast or 3 lbs venison roast
  • 1 (10 1/2 ounce) can 94% fat-free cream of mushroom soup, undiluted
  • 1 cup cabernet sauvignon wine or 1 cup dry red wine
  • 2 tablespoons very low-sodium beef bouillon granules
  • 3 fresh garlic cloves, minced
  • 1 tablespoon italian seasoning
  • 2 teaspoons thyme leaves
  • 1 tablespoon liquid hot pepper sauce or 1 tablespoon Tabasco sauce
  • 1 large onion, diced
  • 1 (8 ounce) can sliced mushrooms, drained
  • 6 large potatoes, quartered (optional)
  • 8 carrots, peeled and cut into 4 inch long pieces (optional)
  • 3 -4 tablespoons cornstarch (optional)
  • 14 cup water (optional)


  • In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
  • Stir to mix well.
  • Add roast.
  • Turn crock pot on high and cook 4-6 hours or until meat is just tender.
  • Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
  • OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
  • Drain; add veggies to crock pot.
  • Cook an additional 1-2 hours until roast and veggies are very tender.
  • OPTIONAL THICKENED GRAVY: Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy.
  • Make a slurry by mixing cornstarch and water until no lumps remain. (Using cold water a little at a time will help you avoid lumps.).
  • Use Method 1 OR 2 to thicken the gravy.
  • Gravy Method 1: With crock pot on High, bring broth to a boil.
  • Pour in the cornstarch slurry and stir to mix.
  • Cover and bring liquid back to boil and boil until thickened, about 1 minute.
  • Gravy Method 2: Pour broth mixture from crock pot into a saucepan.
  • Bring broth to boil and stir in cornstarch slurry.
  • Return to boil, boiling about 1 minute until broth mixture is thickened.

Questions & Replies

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  1. This is a great recipe for venison. I used steaks, golden mushroom soup, added sundried tomatoes and left out the veggies. It was a delicious sauce and the steaks tasted so tender.
  2. Beachgirl this was a huge hit with the man, he ate half the roast himself! I did add two cans of mushrooms and I used an elk roast instead. The meat was so tender! I cooked it on low for 10 hours(while I was at work) and just threw everything else in. Great recipe!
  3. It's hard to get excited about pot roast. I thought pot roast is pot roast is pot roast. Not so with this recipe. It's a "10" and a keeper for sure. I tweaked it a little by doing the following: I always marinate venison in Coke overnight b4 cooking. The Coke tenderizes the meat and removes the gaminess of venison. It does not impart any sweetness to the meat. Just rinse off the meat b4 cooking. I used fresh baby Bella's instead of canned shrooms. And I added 1/4 cup of soy sauce to add a little extra depth of flavor. I skipped the potatoes bc we served the roast and vegetables over garlic roasted mashed potatoes. I also salt and peppered the roast and seared it in a skillet before cooking everything in a crockpot on low for 7 hours. My wife, who grew up eating pot roast after church every Sunday and turns her nose up at pot roast, said it was the best pot roast she had ever eaten. Will make this again many times.
  4. Great recipe. I made this using a venison neck roast. I seared the roast first, let it cook a couple hrs in the crock pot then drained the fat.Then I proceeded to follow the recipe. I didn't use the bullion cubes everything else I left the same. I did add my carrots and onions to the crock pot while the roast was cooking. No need to add a thickener I found it to be thick enough on its own. Very good. This really imparts a great flavor in the venison.
  5. Great recipe, cooked a 3 lb chuck for 5 hours with a little extra seasoning and wine, turned out amazing. I also coated the roast with cosher salt and pepper before I put it on. Did not include the veggies, tastes amazing without them for the record. Best damn roast Ive ever had, I cant wait to try it with venison!


  1. 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.
  2. Pretty tasty! My dh said this was the best way he'd had venison yet! I didn't have a roast so I used an assortment of steak cuts. I also didn't have C of m soup so I used cream of chicken. I used a can of beef broth instead of bullion and wine. I also added in a bit of liquid smoke for flavor. Thanks!
  3. 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!!
  4. This turned out tender and tasted great. I replaced water for the wine, I used 1 teaspoon ground thyme instead of 2 teaspoons thyme leaves, we didn't have hot pepper sauce or Tabasco sauce, so we used liquid smoke instead and last but not least we used fresh mushroom and put them in an hour before we ate supper. Both of my girls helped make this, so it made it that much better. We will be making this one again. Thanks!!!
  5. Great recipe! I used a 2.5 lb beef shoulder roast, regular cream of mushroom soup, shiraz for the red wine, basil and oregano instead of Italian seasoning, only 1 t. of dried thyme and a little extra salt, pepper and Mrs. Dash. Usually, I sear my roast first but this time I did not. It was fantastic - what a time saver - and much less messy. We had sandwiches and used the (skimmed) sauce for dipping. Absolutely wonderful. Thanks so much for a very easy and tasty recipe!


I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
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