Defrost a 3 to 4 pound frozen venison roast completely, remove all silver skin and any noticeable venison fat.
Lightly sprinkle chili powder, pepper, salt and steak seasoning (or your favorite outdoor style seasoning) and rub into the exterior surface of the roast. Cover with saran wrap and refrigerate overnight.
Peel and slice 2 cups of medium carrots.
Slice and dice 1 cup of large sweet onions of your choice.
Peel, slice and quarter 2 cups of red potatoes.
Wipe the bottom of the slow cooker with a film of olive oil.
Into the slow cooker, place the carrots first, then the roast, potatoes and onions into the slow cooker. Add 1 can of Campbell’s mushroom soup over the top of the ingredients so far
Add cold water to bring the liquid level to near the top of the cooker with about ½ inch space free. Add 2 cubes of beef bouillon into the cooker and 1 TBS of minced garlic.
Into the liquid, sprinkle ½ tsp salt and 1 tsp black pepper. You may also slice and add sweet peppers if you like.
Turn the cooker to high for 2 hours, or until the water in the cooker starts to boil. Then turn down to low for 6 hours.
Much of the liquid in the slow cooler become a thin and tasty “basting gravy.” Much of the liquid is absorbed by the meat during the cooking/baking process, allowing the meat to remain moist and tasty.
Use a fork to separate the meat and serve an ample size portion to a dinner plate size of your choice, add the slow-cooker flavored potatoes and carrots on the side. Add the basting gravy to the top of the meat, as you like.
It’s hard to beat the taste, impossible to tell the meat is anything but the best and top choice, leanest, sweet-tasting beef that you have ever enjoyed at the finest restaurant anywhere in the world. It’s delectable!
