Easy Smothered Beef/Moose/Venison

  • Prep Time: 15 mins
  • Total Time: 4 hrs 15 mins
  • Servings: 12

    • About This Recipe

    “This is an easy way to cook a less tender or wild cut of meat… and makes its own gravy. Great for a family dinner or may be easily increased if putting on a meal for large groups of 50-100.”

    Ingredients

  • 3 -4lbsroast
  • 3lbsonions, peeled and sliced
  • 1packageonion soup mix
  • water
  • salt
  • pepper
  • 1/4 lbmargarine
  • flour

    • Directions

  • Dredge roast in flour, salt and pepper.
  • Heat dutch oven or other large covered baking dish.
  • On the stovetop, brown roast in margarine.
  • Add water enough to cover roast.
  • Sprinkle with onion soup mix and onion slices.
  • Place in 350 F oven for 3 1/2 hour covered or follow crock pot instructions for roast of this size.
  • Serve w/ baked potatoes and green peas.

    • Reviews

  • “Absolutly fabulous! I used a whole venison loin and added a can of mushrooms and a beef bouillion cube and a lipton onion/mushrooms soup mix. next time I think I will add even more water since by the 3 hour mark it had greatly reduced. Instead of sliced onions I used a minced onion (that is what I had in the fridge). Thanks so much we had it with mashed potatoes and it was wonderful! Looking forward to the next itme I get to make it!”

  • “Very tasty and so tender. Did it in the crockpot.I marinated it 1 day in red wine and crushed garlic,put it in the pot at 8.30 in the morning and it was done by 4.30. I will make it again.”

  • “Great dinner!!The venison roast we had was about 2.5 pounds, so a little smaller, but we used the crockpot, cooked for 8 hours on low and the meat was so tender.The man was in heaven.We served it with cheddar mashed potatoes and that was perfect. I think I’ll add mushrooms next time and since the roast was small, less water.Barb, you got a winner here!!”

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