Crockpot Venison Roast

Submitted by Rick B.

"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: 6hrs 10mins
• Ingredients: 8
• 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.

Reviews

[Keydet77]

As Rick has indicated, I found this to be a very simple recipe. I substituted cream of mushroom soup for the condensed tomato soup, only because I was in the mood for a slightly less "tomatoey" taste at the time. It was delicious! The family loved it.