Print Recipe

Venison Roast



  • 1 (3 to 5 pound) venison roast
  • 1 envelope dry onion soup mix
  • 1 can cream of mushroom soup
  • 1/4 cup vegetable oil
  • 1 cup water
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic salt


  1. Pour oil into slow cooker and set on a medium heat setting.
  2. Sprinkle pepper and garlic salt on meat; brown on all sides.
  3. Combine soups and water; pour over roast.
  4. Set temperature on LOW and cook approximately 3 hours or until done.
  5. Remove roast; let stand a few minutes before cutting.
  6. There is no need to add thickening to gravy.

Potatoes, carrots or quartered onions may also be added in the slow cooker.

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