All Day Venison Pot Roast

asian european french korean main soup savory umami hard fast

Prep

23 min

Cook

84 min

Total

107 min

Ingredients (11)

5 carrots, cut into 2-inch pieces g

3 onions, chopped g

1 cup chopped portobello mushrooms g

3 pounds venison rump roast g

2 garlic cloves, minced g

1 tablespoon ground black pepper g

1 pinch salt to taste g

1 (10.5 ounce) can condensed cream of mushroom soup g

1 (10.5 ounce) can condensed beef broth g

¼ cup water g

1 (1.25 ounce) envelope dry onion gravy mix g

kcal

fat

carbs

protein

Arrange carrots, onions, and mushrooms in a slow cooker. Rub venison roast with garlic, black pepper, and salt; place on top of vegetables.

Combine soup, beef broth, water, and gravy mix until gravy mix is dissolved; pour over roast. Cover slow cooker.

Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast; serve with gravy and vegetables.