New? Register Here    Lost your Password?

Beef or Venison Roast

Submitted by: rose9112 on April 3, 2011
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Loading ... Loading ...
Beef or Venison Roast

I make a version of this, either as roast or stew, at least once a month for 5 adults and one granddaughter. At the end of the meal, someone always says “Mom, where’s the containers for the leftovers?” My granddaughter, 11, likes it the next day for “roast on toast”.

Difficulty: Easy

Servings: 6-8

Prep Time: 15 mins if making roast   Cook Time: 6-8 hrs. in crock pot  

Ingredients

3-4# beef or venison roast (any cut will work, but sirloin tip, or venison, works best for me, very little fat and practically no waste)
1 medium yellow or white onion, sliced
1/2 envelope Good Seasons Italian Dressing Mix dry (approx. 1 T)
1/2 envelope Ranch Dressing Mix – dry (approx. 1 T)
1 envelope dry brown gravy mix
2 cans cream of mushroom soup – undiluted
1 soup can of water
2 cans beef broth (or beef cubes, beef soup base, mixed with water to make equivalent of 2 cans of broth)
1 tsp. garlic powder, or fresh chopped, or jarred garlic
1 tsp. McCormick’s Grill Mates Montreal Steak seasoning – optional – but adds great flavor
1/4 tsp. red pepper flakes, optional

Do not add salt, there will be plenty with seasonings. Others can add salt later as a personal preference.

Directions

1. Thawed roast – sprinkle all sides with black pepper – brown all sides in skillet with 1 T of vegetable oil. (I usually just place a frozen roast directly into crock pot.)
2. Slice onion and place slices around the roast.
3. Mix all dry ingredients with liquids in large container and pour over roast.
4. Cover and cook for 6-8 hrs. on low or over night.
5. 1/2 hour before serving, remove meat from gravy, place on cutting board or plate, let rest 15 mins. Slice into serving pieces and return to gravy to reheat. (Use electric knife, if available, for nice even slices.)
6. Serve with mashed potatoes, buttered parsley potatoes, cooked/drained/buttered egg noodles, or cooked or baked buttered rice and vegetable.

**Option – this also works great on top of the stove. Mix ingredients as above, use lidded pan, bring to a gentle simmer and cook until tender, usually 3 hours.

**This makes excellent hot roast beef sandwiches, or I have used for great stew by cutting meat into cubes at the beginning, dredge meat in flour, brown off in frying pan with a little vegetable oil, then cook as directed. Pre-cook cubed potatoes and cut up carrots together until tender, drain, and add them 1/2 hour before serving. If using as stew, it will take a much shorter amount of time for the meat to be tender. After 3 hours, start check for tenderness.

Categories: Beef, Crock Pot, Main Dish

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:



Reviews

No reviews yet | Get new review notifications:

Subscribe via RSS Feed

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

If searching multiple ingredients, separate each with a comma (xx, xx).






If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You



Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes,
we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials


Recent Reviews and Comments

Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




  • Thanks for being part of our community!