All Day Venison Pot Roast

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 onions, chopped
• 5 carrots, cut into 2-inch pieces
• 1 cup chopped portobello mushrooms
• 3 pounds venison rump roast
• 2 garlic cloves, crushed
• 1 tablespoon ground black pepper
• salt to taste (optional)
• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the chopped onions, carrots, and portobello mushrooms in the bottom of a large slow cooker.

2. Rub the venison rump roast all over with the crushed garlic, ground black pepper, and salt if using.

3. In a bowl, whisk the cream of mushroom soup, beef broth, 1/4 cup water, and dry onion gravy mix until smooth.

4. Set the roast on the vegetables and pour the gravy mixture over it. Cover and cook on low for 8 hours, until the meat is very tender.

5. Check the thickest part of the roast with a meat thermometer; it should reach at least 145°F (63°C). Let it rest 3 minutes before slicing.

6. Slice or pull the meat, then spoon the sauce and vegetables over it to serve.