Ingredients
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5 carrots, cut into 2-inch pieces
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3 onions, chopped
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1 cup chopped portobello mushrooms
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3 pounds venison rump roast
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2 garlic cloves, crushed
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1 tablespoon ground black pepper
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1 pinch salt to taste
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1 (10.5 ounce) can condensed cream of mushroom soup
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1 (10.5 ounce) can condensed beef broth
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¼ cup water
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1 (1.25 ounce) envelope dry onion gravy mix
Directions
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Arrange carrots, onions, and mushrooms in a slow cooker. Rub venison roast with garlic, black pepper, and salt; place on top of vegetables.
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Combine soup, beef broth, water, and gravy mix until gravy mix is dissolved; pour over roast. Cover slow cooker.
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Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast; serve with gravy and vegetables.
Nutrition Facts (per serving)
| 343 | Calories |
| 8g | Fat |
| 20g | Carbs |
| 47g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 343 | |
| % Daily Value * | |
| Total Fat 8g | 10% |
| Saturated Fat 3g | 13% |
| Cholesterol 161mg | 54% |
| Sodium 1043mg | 45% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 3g | 12% |
| Total Sugars 6g | |
| Protein 47g | 94% |
| Vitamin C 8mg | 9% |
| Calcium 70mg | 5% |
| Iron 8mg | 43% |
| Potassium 886mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
