Rating: 4.33 stars
27 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

My step-daughters always refused to eat venison, so we had to come up with creative ways to disguise it. This very tender and savory slow cooker pot roast always had them coming back for more. It wasn't until years later we revealed the truth of the roast's origins! Serve roast, vegetables and gravy over mashed potatoes.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.

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

Nutrition Facts

343 calories; protein 47g; carbohydrates 19.6g; fat 7.9g; cholesterol 160.8mg; sodium 1043.4mg. Full Nutrition
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Reviews (21)

Most helpful positive review

Rating: 4 stars
11/12/2011
I take the liberty of adding to pleeeaaase OMIT THE SALT as there is more than enough in the two soup cans and the dry onion mix. We used to make this recipe in the oven and the gravy was simply fantastic. I have yet to try it with the slow cooker. Read More
(29)

Most helpful critical review

Rating: 1 stars
03/08/2012
A tablespoon of ground black pepper is waaaaay to much! Read More
(6)
27 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
11/12/2011
I take the liberty of adding to pleeeaaase OMIT THE SALT as there is more than enough in the two soup cans and the dry onion mix. We used to make this recipe in the oven and the gravy was simply fantastic. I have yet to try it with the slow cooker. Read More
(29)
Rating: 5 stars
11/14/2011
We love this recipe! I added a couple of bay leaves to the mix and cut up some Yukon Gold potatoes to throw in as the hubby HAS to have potatoes with any meat LOL. Read More
(27)
Rating: 5 stars
01/16/2012
This was really good! I used venison tenderloin which was cut into large chunks. I misread the ingredients and only had regular beef broth (not condensed) so I used 3/4c broth and added two boullion cubes the 1/4c water called for. It had a stroganoff-type flavor so we served it over egg noodles but it would be great with potatoes or rice as well. Thank you Erin A! This is a keeper and a great way to use our wild game. If you like a lot of gravy I'd consider doubling that part - a lot of it had soaked up by the next day's lunch. Read More
(23)
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Rating: 1 stars
03/08/2012
A tablespoon of ground black pepper is waaaaay to much! Read More
(6)
Rating: 5 stars
01/20/2012
Excellent. The whole family loves it. Used the leftovers to make a "hunter's pie" too.:) Read More
(4)
Rating: 5 stars
04/28/2013
Used the Yukon Gold potatoes and added a tablespoon of Lawrys Seasoning salt to the rub. Delicious. Will add more carrots next time. Read More
(3)
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Rating: 5 stars
02/25/2016
We've never eaten Venison and always looked at people strange who did. I was given a roast and thought, what the heck. I used to what I had on hand: baby carrots that were forgotten in the fridge string beans that were losing their zest, potato, a few beans I think I even pitted and cut up a leftover apple from my sons lunch. My husband couldn't get enough! He ate bowl after bowl, my children raved! I was to nervous to throw all cautioun to the wind, but I took a good sized taste. IT WAS ABSOLUTELY DELICIOUS. They enjoyed it so much I didn't have the heart to tell them what it was, but I will be making it again very soon. Thank you for posting! Read More
(3)
Rating: 5 stars
03/20/2016
What a wonderful way to cook a venison roast. Changes I made included rubbing the roast with Montreal Steak Seasoning then browning the roast in a hot pan with a little oil (on all sides) before putting in the slow cooker. I also decreased the pepper to 1 teaspoon instead of a tablespoon. I didn't have onion gravy mix so I made a roux in the cast iron pan (in which I just browned the roast) using a little more oil and 2 tablespoons of flour to which I added the rest of the liquid ingredients. Once all that was smooth and without lumps I added it to the crockpot and walked away from it for 8 hours. Fantastic!! Read More
(2)
Rating: 3 stars
02/26/2013
put a little too much pepper in Read More
(2)