Braised Venison Pot Roast by B.G.

Braised Venison Pot Roast

2-2 ½ pounds venison round steak, cubed
1 Tbsp. oil
1 (14½ oz.) can double strength beef broth
1 (15 oz) can tomato puree
¾ C. Cabernet Sauvignon
1/3 C. flour
1 tsp. dried basil
¾ tsp. Mrs. Dash
2 medium sweet onions, diced chunky
1 (6 oz.) package portabellini mushrooms, large slices
Salt and pepper to taste

Brown meat chunks in skillet until well browned, then transfer to a 4-5 quart slow cooker. Stir together in a small bowl: broth, puree, wine, flour and seasonings, and pour over meat. Cook on high until mixture is hot, then turn to low and let simmer about 4 hours.

Add onions, cook another hour; add mushrooms and cook one more hour. During the last 30 minutes of cooking, take off lid and let mixture cook down to a thickened sauce.