Crock Pot Roast Beef Or Venison

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 12
• 3 lbs lean beef roast or 3 lbs venison roast
• 1 (10 1/2 ounce) can 94% fat-free cream of mushroom soup, undiluted
• 1 cup cabernet sauvignon wine or 1 cup dry red wine
• 2 tablespoons very low-sodium beef bouillon granules
• 3 fresh garlic cloves, minced
• 1 tablespoon italian seasoning
• 2 teaspoons thyme leaves
• 1 tablespoon liquid hot pepper sauce or 1 tablespoon 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)

Recipe

• 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. (using cold water a little at a time will help you avoid lumps.).
• 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.