Spicy Chipotle Roast
When I married a deer hunter I knew I would have an opportunity to taste venison, but I didn't expect I would enjoy it so much! This is our favorite roast recipe- best when made with venison of course! But if you must, beef will work as well 🙂
Servings 4 -6
Ingredients
- Venison or beef roast around 3 lb, frozen
- 2 T olive oil
- 1 can tomato soup
- 2 T chipotle chili peppers in adobo sauce finely chopped
- 2 T balsamic vinegar
- 2 tsp minced garlic
- 1 onion chopped
- 2 carrots sliced
- 1 green bell pepper sliced
- 1 packet of dry onion soup mix
- 4 tsp cornstarch
- 2 tsp cold water
Instructions
- Pour half can of tomato soup in crock pot. Add frozen roast. Pour remaining soup, oil, and vinegar over roast. Add all remaining ingredients. Cook on Low for 8-12 hours. If possible, shred roast in crock pot with forks, about 2 hours before eating and allow to continue to cook on low. Serve over mashed potatoes, roasted potatoes, or rice (mashed potatoes is best)