Melt In Your Mouth Deer Roast Supreme Crock Pot Recipes

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MELT-IN-YOUR-MOUTH POT ROAST



Melt-in-Your-Mouth Pot Roast image

Slow-simmered and seasoned with rosemary, mustard and thyme, this tender and tasty crock pot roast and potatoes recipe is so easy to make and always a hit. Substitute burgundy or brandy plus a half-cup of water for the broth...the aroma of this English roast recipe is wonderful! -Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 8 servings.

Number Of Ingredients 11

1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth
Minced fresh thyme, optional

Steps:

  • Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. Combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. , Place in slow cooker; top with onion and broth. Cover and cook on low until meat and vegetables are tender, 6-8 hours. If desired, top with minced thyme. Freeze option: Place sliced pot roast and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 352 calories, Fat 17g fat (6g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 35g protein.

MELT IN YOUR MOUTH DEER ROAST SUPREME (CROCK POT)



Melt in Your Mouth Deer Roast Supreme (Crock Pot) image

Make and share this Melt in Your Mouth Deer Roast Supreme (Crock Pot) recipe from Food.com.

Provided by barefootmommawv

Categories     Deer

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 10

4 -5 lbs deer roast
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup white wine
16 ounces sliced fresh mushrooms
5 green onions, chopped
1 small bell pepper, sliced (green or red)
1 pinch pepper
1 pinch salt
1 pinch thyme
1 garlic clove, minced

Steps:

  • Brown roast in large skillet.
  • Place in crock pot. Mix all ingredients and pour over the meat. Cover and cook on LOW for 8 to 10 hours.

Nutrition Facts : Calories 447.3, Fat 10.6, SaturatedFat 3.6, Cholesterol 257, Sodium 515.4, Carbohydrate 8.2, Fiber 1.4, Sugar 2.9, Protein 73.1

MELT IN YOUR MOUTH POT ROAST



Melt in Your Mouth Pot Roast image

Make and share this Melt in Your Mouth Pot Roast recipe from Food.com.

Provided by QueenJellyBean

Categories     One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 1/2 lbs beef brisket
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon butter
4 large onions, halved and sliced
4 large garlic cloves, minced
3/4 cup beef broth
3/4 cup red wine (or additional beef broth)
1 tablespoon Worcestershire sauce
4 medium carrots, cut into 2 inch pieces
4 medium yukon gold potatoes, unpeeled and quartered

Steps:

  • Heat oven to 350. Heat a heavy oven proof pot over medium high heat. When hot; add oil and heat oil until hot. Add brisket and cook until browned turning once, about 5 minutes. Remove from pot to plate and sprinkle both sides with thyme, salt and pepper.
  • Melt butter in the pot over medium heat and add onions. Stir to coat with butter and then cover and cook for 5 minutes. Uncover and turning heat to medium high and cook onions until they start to brown. Add garlic and stir for 30 seconds, then add broth, wine and worcestershire sauce.
  • Return brisket to pot; spooning the onions to the top of the roast. Around the roast place the carrots and potatoes. Cover and bake for 1 hour or until vegetables are tender and meat is tender.
  • Remove brisket and let is rest for 10-15 minutes on a cutting board covered loosely foil.
  • Thinly slice the brisket and serve with the vegetables still in the pot. Spoon some of the juices over the roast.

Nutrition Facts : Calories 798, Fat 54.7, SaturatedFat 21.8, Cholesterol 143.2, Sodium 464.4, Carbohydrate 34.8, Fiber 4.4, Sugar 7.4, Protein 35.5

SLOW COOKER "MELT IN YOUR MOUTH" POT ROAST



Slow Cooker

There's nothing quite like sitting down to a hearty, slow cooked dinner at day's end. And, it's even better when that dinner is pot roast with all the trimmings. This recipe has proven to produce the best pot roast I've ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.

Provided by Karen E.

Categories     Roast Beef

Time 9h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (3 lb) chuck roast
2 tablespoons olive oil
1 lb carrot, peeled and cut into large chunks
2 lbs potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 stalks celery, cut into large chunks (optional)
1 cup beef broth
1 tablespoon cornstarch
2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
1 tablespoon kosher salt
1 tablespoon dried thyme
1 tablespoon dried rosemary

Steps:

  • Combine seasoning mix ingredients together in a small bowl. Set aside.
  • Coat both sides of meat with olive oil. Sprinkle a third of the seasoning mix onto each side.
  • Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker.
  • Place the vegetables in a large bowl. Drizzle on a little olive oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.
  • Transfer the vegetables to the top of the roast in the slow cooker. Pour in the beef broth. Cover with lid.
  • Cook on low for 9 hours or on high for 6 hours.
  • Using a turkey baster, retrieve most of the cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.
  • Transfer the roast and vegetables to a large platter. Ladle the gravy over. Serve immediately.

CROCK POT VENISON ROAST



Crock Pot Venison Roast image

This is a savory, melt in your mouth and easy way to make an amazing venison roast. It seems like a lot of butter but a lean roast needs the fat to help it tenderize. This one always gets rave reviews. It's great when served over mashed potatoes as it makes LOTS of gravy.

Provided by hoosiersmoker

Categories     Deer

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

3 -5 lbs venison roast
1/4-1/2 lb butter
1/2 large onion, finely diced
5 garlic cloves, pressed
1 teaspoon dried rosemary
1 tablespoon marjoram
1 teaspoon savory
1 lemon, juice of
3 teaspoons good beef stock
10 3/4 ounces cream of mushroom soup
1 cup white wine
1 (2 ounce) package onion soup mix
3 cups water
4 tablespoons olive oil

Steps:

  • Put water, wine, soup base, onion soup mix and cream of mushroom in crock and stir, mixing well. Add all other ingredients EXCEPT venison roast. In a large frying pan, heat oil to smoking and sear all sides of roast until well browned. Put roast in crock pot and turn on low for 8-10 hours When done, remove roast and thicken juice to make gravy. Serve over mashed potatoes or rice.

Nutrition Facts : Calories 874.3, Fat 50.3, SaturatedFat 19.7, Cholesterol 122.3, Sodium 1900.4, Carbohydrate 20.4, Fiber 1.8, Sugar 3.5, Protein 76.4

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