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| All Day Venison Pot Roast |
"My step-daughters always refused to eat venison, so we needed to come up with creative methods to cover it. This very tender and savory slow cooker pot roast usually had them coming back for more. It wasn't until years later we found out the fact of the roast's origins! Serve roast, greens and gravy over mashed potatoes."
Ingredients :
- 3 onions, chopped
- five carrots, cut into 2-inch pieces
- 1 cup chopped portobello mushrooms
- 3 pounds venison rump roast
- 2 garlic cloves, overwhelmed
- 1 tablespoon ground black pepper
- salt to flavor (non-compulsory)
- 1 (10.Seventy five ounce) can condensed cream of mushroom soup
- 1 (10.5 ounce) can condensed red meat broth
- 1/four cup water
- 1 (1.25 ounce) envelope dry onion gravy blend
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 8H15M |
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- Arrange the onions, carrots, and mushrooms inside the backside of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then location on pinnacle of the veggies. Mix the cream of mushroom soup, beef broth, water, and onion gravy blend in a bowl until gravy blend is dissolved; pour soup aggregate over the roast.
- Cook on High putting until roast may be very gentle, eight to ten hours. Slice roast earlier than serving with gravy and vegetables.
Notes :
- Try using a Reynolds® gradual cooker liner on your slow cooker for less difficult cleanup.
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