33 Reviews of Crock Pot Roast Beef or Venison

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!

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.

From: Kim127

On Jun 13, 2003

Beachgirl this was a huge hit with the man, he ate half the roast himself! I did add two cans of mushrooms and I used an elk roast instead. The meat was so tender! I cooked it on low for 10 hours(while I was at work) and just threw everything else in. Great recipe!

From: *everydaymom*

On Nov 20, 2003

This is a great recipe for venison. I used steaks, golden mushroom soup, added sundried tomatoes and left out the veggies. It was a delicious sauce and the steaks tasted so tender.

From: Lori Mama

On Jan 5, 2005

This was so very yummy BeachGirl! My hubby ate most of it and my son had 2 helpings. The meat just fell apart as I took it of the Crock. I might add just a smidge bit of salt next time. Thanks.

From: Elainia

On Dec 5, 2007

This came out soooooo good! Used venison stew meat (2 1/2 lbs) and am serving it over rice tonight. The whole house smelled so good when I walked in tonight. And I bet my dd won't even realize it is venison (though she will eat it cos her boyfriend is the one who caught it!) Because my dd won't eat onions, I left the onion whole, skinned, in the crock pot so I could have some with mine tonight. It cooked down nicely this way. Cat got half of the wine as I was opening the bottle, so only 1/2 cup went in and it is still good! (Yeah, I know, blame it on the cat!) and I didn't have any mushrooms (wishing I did now)The meat cooked down into very tender fall apart in your mouth bites, the gravy in the pot didn't need any thickening at all. I cooked it on high for 6 hours total. It is so savory and good, thank you!!!!

From: Kaarin

On Jan 15, 2007

I used a 3 lb. venison rump roast for this-it turned out tender and flavorful. I also used regular soup and bouillon instead of the healthy stuff and skipped the veggies. I did make the gravy in the crockpot and it was very good. Next time I will reduce the wine to 1/2 cup; it was a good flavor, but just a little too much of it. Thanks for this very easy venison recipe!

From: J&J's Mum

On Aug 23, 2007

This was delicious. Everyone in my family loved it. I left out the carrots and potatoes and used a beef roast. I'm making it again tomorrow using an elk roast and I'm sure it will be equally as good. I added some seasonings to the gravy and some balsimic vinegar and it was a hit - both on the roast and on our mashed potatoes. Thanks for the great recipe!

From: Brianna Waggoner

On Nov 28, 2006

Great recipe! I used a 2.5 lb beef shoulder roast, regular cream of mushroom soup, shiraz for the red wine, basil and oregano instead of Italian seasoning, only 1 t. of dried thyme and a little extra salt, pepper and Mrs. Dash. Usually, I sear my roast first but this time I did not. It was fantastic - what a time saver - and much less messy. We had sandwiches and used the (skimmed) sauce for dipping. Absolutely wonderful. Thanks so much for a very easy and tasty recipe!

From: nkoprince08

On May 6, 2009

Great roast recipe!! To lower the sodium just a little I used 1/2 cup low sodium beef broth instead of the bouillon and then cut the wine down to 1/2 cup to compensate for the extra liquid. I also put the potatoes and carrots in right at the beginning and left them raw...they turned out perfectly. Very delicious and moist roast beef recipe!!