Venison Roast

Name: Venison Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 5 lb. venison or beef roast; 2 large onions, sliced; 1 can cream of mushroom soup; 1 Tbsp. paprika; 1/2 Tbsp. pepper; 1 c. red wine; 1/2 tsp. bay leaves; 1/4 tsp. thyme; 4 to 6 peeled potatoes; 10 peeled carrots

Eats Now Editorial Team · 420 kcal · Meat & Poultry

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Venison Roast – a delicious recipe with beef roast, onions, cream of mushroom soup, paprika, pepper, red wine. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

3 to 5 lb. venison or beef roast
2 large onions, sliced
1 can cream of mushroom soup
1 Tbsp. paprika
1/2 Tbsp. pepper
1 c. red wine
1/2 tsp. bay leaves
1/4 tsp. thyme
4 to 6 peeled potatoes
10 peeled carrots

1
Sear roast on both sides.
2
Place in large roasting pan. Sprinkle paprika, pepper, bay leaves and thyme onto roast.
3
Place carrots and potatoes on/around roast.
4
Put sliced onions onto top of roast and vegetables.
5
Pour mushroom soup onto roast.
6
Pour wine over top of everything.
7
Add 1 1/2 to 2 cups water.
8
Cover and roast at 350u00b0 for about 3 hours or until no red juices appear when roast is pierced.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 to 5 lb. venison or beef roast, 2 large onions, sliced, 1 can cream of mushroom soup, 1 Tbsp. paprika, and more.

Yes, Venison Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
420 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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