VENISON ROAST
- Ready In:
- 8hrs 30mins
- Ingredients:
- 8
- Yields:
-
1 roast
- Serves:
- 2
ingredients
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1 dry onion soup mix
- 2 cups beef broth
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- 2 tablespoons salt and pepper
- 1 cup fresh mushrooms, sliced (optional)
- 3 -4 lbs venison roast
directions
- Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder, parsley, salt and pepper together; whisking until smooth. Fold in the mushrooms.
- Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart.
- If you don't have a slow cooker, you can bake the roast at 275 degrees for 4 to 5 hours until tender.
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RECIPE SUBMITTED BY
Chef Teer
Pensacola, Florida