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Categories:Viewed: 32 - Published at: 3 years ago
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
Method
- Sear roast on both sides.
- Place in large roasting pan. Sprinkle paprika, pepper, bay leaves and thyme onto roast.
- Place carrots and potatoes on/around roast.
- Put sliced onions onto top of roast and vegetables.
- Pour mushroom soup onto roast.
- Pour wine over top of everything.
- Add 1 1/2 to 2 cups water.
- Cover and roast at 350° for about 3 hours or until no red juices appear when roast is pierced.
