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Slow-Simmered Venison Pot Roast

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PREP TIME
15 min
COOKING TIME
480 min
TOTAL TIME
495 min
SERVINGS
6 servings
Dinner
Slow-Simmered Venison Pot Roast
Ingredients
  • 5 carrots, cut into 2-inch pieces
  • 3 onions, chopped
  • 1 cup chopped portobello mushrooms
  • 3 pounds venison rump roast
  • 2 garlic cloves, crushed
  • 1 tablespoon ground black pepper
  • 1 pinch salt to taste
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.5 ounce) can condensed beef broth
  • 1/4 cup water
  • 1 (1.25 ounce) envelope dry onion gravy mix
Instructions
1
Place carrots, onions, and mushrooms in a slow cooker. Season the venison roast with minced garlic, black pepper, and salt; position it on top of the vegetables.
2
Mix soup, beef broth, water, and gravy mix until the gravy mix is fully incorporated; pour it over the roast. Cover the slow cooker.
3
Cook on High setting for an extended period, approximately 8 to 10 hours, until the venison roast is extremely tender. Slice the roast and serve it with the accompanying gravy and vegetables.