![](https://cdn.statically.io/img/www.allrecipes.com/thmb/RKgI4oq_i44Ne0dLovafjee2X80=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1077169-1d291ab6743644c4a42146a49f3f86eb.jpg)
Ingredients
-
3 onions, chopped
-
5 carrots, cut into 2-inch pieces
-
1 cup chopped portobello mushrooms
-
3 pounds venison rump roast
-
2 garlic cloves, crushed
-
1 tablespoon ground black pepper
-
1 pinch salt to taste
-
1 (10.75 ounce) can condensed cream of mushroom soup
-
1 (10.5 ounce) can condensed beef broth
-
¼ cup water
-
1 (1.25 ounce) envelope dry onion gravy mix
Directions
-
Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast.
-
Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving 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.