Follow these steps for perfect results
onions
chopped
carrots
cut into 2-inch pieces
portobello mushrooms
chopped
venison rump roast
garlic cloves
crushed
ground black pepper
salt
condensed cream of mushroom soup
condensed beef broth
water
dry onion gravy mix
Chop the onions.
Cut the carrots into 2-inch pieces.
Chop the portobello mushrooms.
Rub the venison rump roast with crushed garlic.
Season the roast with ground black pepper and salt (optional).
Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker.
Place the seasoned venison rump roast on top of the vegetables.
In a separate bowl, mix the condensed cream of mushroom soup, condensed beef broth, water, and dry onion gravy mix until the gravy mix is dissolved.
Pour the soup mixture over the roast in the slow cooker.
Cook on High setting for 8 to 10 hours, or until the roast is very tender.
Slice the roast before serving.
Serve with the gravy and vegetables from the slow cooker.
Expert advice for the best results
For a richer flavor, brown the venison roast in a skillet before adding it to the slow cooker.
Add other vegetables such as potatoes or parsnips for a more complete meal.
Use red wine instead of water for a deeper flavor.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a large bowl with a generous portion of gravy.
Serve with mashed potatoes or rice.
Serve with a side of crusty bread for soaking up the gravy.
Pairs well with the richness of the venison.
Discover the story behind this recipe
A traditional comfort food often enjoyed during colder months.
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