Been doing this for a few years now and have converted many a city folk to deer roast.
One roast thawed, salt and pepper fairly heavy. Roll in flour after the salt and pepper. Brown in an iron skillet on all sides. This only takes a few minutes on med/high heat.
Put the browned roast in a crock pot, add two cans of cream of mushroom soup (not golden mushroom soup).
Add 2 cans of water, using the soup cans.
Add 2 packages of Lipton's Beefy Onion Soup mix, (not onion soup mix).
cook for 7 to 8 hours on high. Add potatos, carrots and what ever you like in a pot roast in time to cook before the 8 hours are up.
This is a guarenteed family pleaser. Hope you enjoy this as much as I have.
I've had a roast something like that. It didn't have the soup mix in it. It was good and I'll have to get a new note pad and start writing all these new recipe's down LOL.
Thanks!
Thats interesting because I always use the Golden Mushroom soup.
Red Arrow, I also use the Golden, and like it, just not in this particular dish, however it might add something to it and improve. I am very happy with the way the gravy turns out on this one and don't want to screw up a good roast.
My venison also sits on ice for 7 to 10 days before packaging, so the regular onion soup and maybe the golden would over power the meat, because my roasts taste like beef and it is difficult to taste any wild game flavor.