SLOW COOKER VENISON FRENCH DIP
Updated: Jan 8, 2021
I’ve been wanting to make my own version of this so tonight I finally did! (It was a major hit too!)
Cook Time: 9-10 hours
1 10.5 oz can Campbell’s French Onion Soup
3 cups Beef Broth
1 tbsp Ground Thyme
1 tbsp Garlic Powder
1 Small Onion, Cut Into Strips
3 tbsp Garlic, Minced
2 tbsp Worcestershire Sauce
1 Bay Leaf
1-2 French Baguette(s)*
*Recipe can make approximately 6 sandwiches depending on roast size. You may need more than one french baguette if serving more*
Trim any access fat on venison roast.
Use a paper towel to dry all sides of roast. Season all sides well with salt and pepper. Set into crockpot.
Pour French onion soup into crockpot, followed by beef broth, thyme, garlic powder, garlic onion, bay leaf and Worcestershire.
Cook on low in crockpot for 9-10 hours.
When almost ready to serve, cut the French bread into sandwich sizes. Place provolone cheese on top slice and melt in oven at 350°.
Remove the bay leaf. Then remove the meat from the crock pot and place in a bowl. Use a fork to shred it.
Place pulled venison and onions on sandwiches and serve with cooking liquid for dipping.
Slow Cooker Used 👇🏼