Skip to main content New this month
Get the Allrecipes magazine

All Day Venison Pot Roast

Rated as 4.23 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

8 h 15 m servings 343 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 343 calories; 7.9 g fat; 19.6 g carbohydrates; 47 g protein; 161 mg cholesterol; 1043 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 17
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 simpl...

Most helpful critical review

A tablespoon of ground black pepper is waaaaay to much!

Most helpful
Most positive
Least positive
Newest

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 simpl...

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.

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 boul...

A tablespoon of ground black pepper is waaaaay to much!

Excellent. The whole family loves it. Used the leftovers to make a "hunter's pie" too. :)

Used the Yukon Gold potatoes and added a tablespoon of Lawrys Seasoning salt to the rub. Delicious. Will add more carrots next time.

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 frid...

put a little too much pepper in

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) befor...