VENISON ROAST SLOW COOKER RECIPES RECIPES

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SLOW COOKER TENDER AND YUMMY ROUND STEAK - ALLRECIPES



Slow Cooker Tender and Yummy Round Steak - Allrecipes image

Tender and tasty economical top round or bottom round steak cooked in a rich tasting gravy with vegetables.

Provided by Katy

Categories     Round Steak

Total Time 120 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 7

3 potatoes, peeled and quartered
1 onion, chopped
6 carrots, peeled and sliced into 1 inch pieces
2 pounds boneless round steak
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup water

Steps:

  • Place the potatoes, onion, and carrots in slow cooker. Cut steak into six pieces, then place the meat on top of vegetables. In a mixing bowl, combine the soup mix, soup, and water; pour over beef.
  • Cover, and cook on Low for 7 to 10 hours.

Nutrition Facts : Calories 392.6 calories, CarbohydrateContent 33.1 g, CholesterolContent 80.5 mg, FatContent 13.6 g, FiberContent 4.5 g, ProteinContent 33.8 g, SaturatedFatContent 4.6 g, SodiumContent 828.6 mg, SugarContent 5 g

VENISON POT ROAST WITH VEGETABLES RECIPE: HOW TO MA…



Venison Pot Roast with Vegetables Recipe: How to Ma… image

"This hearty dish has tender meat and wonderful seasonings," relates Debbie Phillips of Pittsburg, Texas. "Game is plentiful around our home, and my family could eat this satisfying meal weekly."

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 20 minutes

Prep Time 20 minutes

Cook Time 03 hours 00 minutes

Yield 6-8 servings.

Number Of Ingredients 13

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 boneless venison roast (3 to 4 pounds)
2 tablespoons canola oil
1 cup apple juice or cider
1 cup beef broth
1 medium onion, sliced
1 teaspoon dried thyme
1 bay leaf
8 small potatoes, peeled
6 medium carrots, cut into 2-inch pieces
4 celery ribs, cut into 2-inch pieces

Steps:

  • Combine the first three ingredients; rub over roast. In a Dutch oven, brown roast on all sides in oil. Add the apple juice, broth, onion, thyme and bay leaf. Bring to a boil; reduce heat. Cover and simmer for 2 hours. , Add the potatoes, carrots and celery; cover and simmer for 1 hour or until meat and vegetables are tender. Discard bay leaf. Thicken pan juices if desired.

Nutrition Facts : Calories 417 calories, FatContent 8g fat (2g saturated fat), CholesterolContent 145mg cholesterol, SodiumContent 376mg sodium, CarbohydrateContent 42g carbohydrate (10g sugars, FiberContent 4g fiber), ProteinContent 43g protein.

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