Thanks to the F-250 of a neighbor of the @FakeCoachWilson family, our #iufb family at The NEZ are making the last #CrockpotWednesday of the year an early Thanksgiving with an outstanding venison roast:
2 (10-3/4 oz) cans cream of mushroom soup
1 envelope dry onion soup mix
2 cups beef broth
1 TBS garlic powder
2 TBS onion powder
salt and pepper to taste
1 cup fresh mushrooms, sliced (optional)
3 to 4 lb venison roast
Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together; whisking until smooth. Season to taste with salt and pepper. Fold in the mushrooms.
Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart.
Serve over buttered noodles, cooked rice, mashed potatoes or bread slices.
If you don’t have a slow cooker, just bake the roast at 275 degrees for 4 to 5 hours or until tender.