Fall is the perfect time for rich, delicious slow cooking. And what better way to enjoy the season that with a perfectly seasoned venison roast? One of my favorites is venison roast that is slow cooked with onion, creamy mushroom soup and a few additional, simple spiced. This roast is a simple but tasty way to enjoy venison.
- 3 pounds boneless venison roast
- 1 (10.75 ounce) can cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 large onion,chopped
- 2 stalks celery, chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
First, placed your trimmed venison roast into the slow cooker and cover with chopped onions and celery. Sprinkle venison with Worcestershire sauce, soy sauce, garlic powder, salt and pepper. In a bowl, combine the cream of mushroom soup with the dry onion soup mix. Mix these together and then pour over the roast. Finish by cooking the venison roast on Low setting for 6 hours. Serve with the sides of your choosing and enjoy!
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