 |
Prep Time: 10 Minutes Cook Time: 530 Minutes |
Ready In: 540 Minutes Servings: 8 |
|
I used to always cut our venison roasts up into cubes and make venison stew until my sister shared this recipe with me! We now have roast once a week. I don't think that you can overcook this. I make French Dips with the leftovers...if there are any! *October 2009-I've recently made a couple of changes to this recipe that I think have made it even better...I started using black coffee instead of water to make a darker, richer gravy. I also now use low sodium Montreal Steak seasoning. Ingredients:
2 -3 lbs venison roast |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can hot water or 1 (10 1/2 ounce) can brewed coffee |
1 (1 ounce) envelope lipton onion soup mix |
1 teaspoon mccormick grill mates montreal brand steak seasoning (low sodium) |
Directions:
1. Place roast in crock pot.
2. In a large measuring cup, gradually mix hot water or coffee with cream of mushroom soup until smooth. Pour over venison roast.
3. Sprinkle with Lipton Onion Soup mix and steak seasoning.
4. Cook on high setting for 8 hours then lower the temperature to the low setting until ready to serve. I like to remove the roast and keep warm in a low oven while I thicken the gravy for mashed potatoes! YUM!
|
|