All Day Venison Pot Roast

This all-day venison pot roast with onions, carrots, and portobellos is slow-cooked with a creamy mushroom, dry onion, and beef broth gravy until tender.

• Preparation Time: 15 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 15 mins
• Calories: 343 Calories

Ingredients

• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 tablespoon ground black pepper
• 3 onions, chopped
• 1 cup chopped portobello mushrooms
• 1 pinch salt to taste
• 1 (10.5 ounce) can condensed beef broth
• 2 garlic cloves, crushed
• 1 (1.25 ounce) envelope dry onion gravy mix
• 5 carrots, cut into 2-inch pieces
• 3 pounds venison rump roast
• 0.25 cup water

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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