Crock Pot Roast Beef or Venison

Recipe by BeachGirl
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
  • 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.