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Nutrition Facts
Serving Size 1 (398g) Recipe makes 12 servings The following items or measurements are not included below: fat-free cream of mushroom soup 2 tablespoons low-sodium beef bouillon cubes 1 tablespoon italian seasoning
Calories 316
Calories from Fat 200		(63%)
Amount Per Serving		%DV
	Total Fat 22.3g	34%
	Saturated Fat 9.0g	45%
	Monounsaturated Fat 9.4g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 99mg		4%
Potassium 429mg		12%
Total Carbohydrate 2.7g		0%
	Dietary Fiber 0.4g	1%
	Sugars 0.9g
Protein 21.6g		43%
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Crock Pot Roast Beef or Venison

Recipe #57059 | ½ day | 20 min prep | add private note

⁽³²⁾ RATE IT NOW Print Recipe

By: BeachGirl
Mar 24, 2003

Oh-So-Tender Roast with a delicious broth mixture that can be served "au jus" or thickened for a luscious, hearty gravy. Add carrots and potatoes (optional), and you have a one-dish meal that cooks unattended. The sliced roast makes tasty Roast Beef au Jus Sandwiches. For a second meal, make stew or soup from the leftover roast, carrots, potatoes, and gravy...perhaps adding a little wine or water if needed to get the perfect consistency.

SERVES 12 (change servings and units)

Ingredients

3 lbs lean beef roast or venison roast
1 (10 1/2 ounce) can 94% fat-free cream of mushroom soup, undiluted
1 cup cabernet sauvignon wine or dry red wine
2 tablespoons very low-sodium beef bouillon cubes
3 fresh garlic cloves, minced
1 tablespoon italian seasoning
2 teaspoons thyme leaves
1 tablespoon liquid hot pepper sauce or Tabasco sauce
1 large onion, diced
1 (8 ounce) can sliced mushrooms, drained
6 large potatoes, quartered (optional)
8 carrots, peeled and cut into 4 inch long pieces (optional)
3-4 tablespoons cornstarch (optional)
1/4 cup water (optional)

Directions

1
In crock pot, add soup, wine, bouillon granules, garlic, onion, mushrooms, hot sauce, and seasonings.
2
Stir to mix well.
3
Add roast.
4
Turn crock pot on high and cook 4-6 hours or until meat is just tender.
5
Serve with optional gravy, carrots and potatoes or cooked noodles or rice.
6
OPTIONAL POTATOES AND CARROTS: In pot of water, boil potatoes and carrots about 15 minutes until almost done, but still very firm.
7
Drain; add veggies to crock pot.
8
Cook an additional 1-2 hours until roast and veggies are very tender.
9
OPTIONAL THICKENED GRAVY: Remove veggies and roast from crock pot and place in covered dish to keep them warm while you make the gravy.
10
Make a slurry by mixing cornstarch and water until no lumps remain.
11
Use Method 1 OR 2 to thicken the gravy.
12
Gravy Method 1: With crock pot on High, bring broth to a boil.
13
Pour in the cornstarch slurry and stir to mix.
14
Cover and bring liquid back to boil and boil until thickened, about 1 minute.
15
Gravy Method 2: Pour broth mixture from crock pot into a saucepan.
16
Bring broth to boil and stir in cornstarch slurry.
17
Return to boil, boiling about 1 minute until broth mixture is thickened.

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Featured Reviews for This Recipe

From: Baker Barb

On Sep 20, 2009

This is fantastic! I've tried many recipes for crock pot roasts and this is now my ultimate fave and I'm throwing out the rest. I only had white wine and regular cream soup and it worked out perfectly. Also, I started this recipe with a frozen 3 lb roast and it was fully cooked (falling off the bone) in 8 hours. I didn't remember the potatoes and carrots but did use the juice to make the most flavourful gravy. I've had a hard time in the past to get gravy to thicken in the crock pot and this worked great. Wonderful! - Thanks for this recipe!

1 person found this review helpful

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From: MinnMomof2

On Aug 25, 2009

Pretty tasty! My dh said this was the best way he'd had venison yet! I didn't have a roast so I used an assortment of steak cuts. I also didn't have C of m soup so I used cream of chicken. I used a can of beef broth instead of bullion and wine. I also added in a bit of liquid smoke for flavor. Thanks!

1 person found this review helpful

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From: Miri G

On Apr 12, 2006

I very rarely make red meat but this recipe was a winner. I actually started off differently by "borrowing" instructions from other recipes...I rubbed the meat with mustard, olive oil, freshly ground pepper and thyme and then "sealed" it with a quick fry ,then continued according to the recipe. It was lovely and tender and tasty! Thanks so much for sharing it with us!

10 people found this review helpful

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From: Heather U.

On Aug 23, 2004

This was really tasty. I used a 2-pound eye round roast which was nice and tender after spending 8 hours on high in the crockpot. I didn't have cream of mushroom soup, so I used evaporated skim milk and 6 oz fresh mushrooms. I also used white rather than red wine since that's what we had on hand. When the meat was tender, I removed it from the pot, and pureed the remaining mushroom/onion/wine/broth mixture. Just before serving over steamed rice, I added fresh basil, fresh parsley, a tsp of sugar, and some white balsamic vinegar, to give it a little extra oomph. DH and I both enjoyed this...thanks for posting.

8 people found this review helpful

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