Venison Pot Roast
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INGREDIENTS 1 venison roast or backstrap
2 tablespoons olive oil
1 tablespoon garlic powder
2 tablespoons all-purpose Greek seasoning
4 carrots, sliced
2 cans Golden Mushroom soup
6 medium red potatoes, cut in thirds
1 large yellow onion, cut in quarters
1/2 small green pepper, if desiredTurn crockpot on high; put oil in pot. Add roast and roll in oil.
Sprinkle all seasonings on roast and vegetables in pot. Just arrange the vegetables around the sides of the meat.
Put soup directly on top of everything and add 1/4 cup of water to the pot.
Cook on high for 1 hour, cook on low for 5 to 6 hours, or until meat is fork tender.