1 medium roast (venison) 3 garlic cloves, crushed
1 large onion 3 beef bouillon cubes
¼ tsp. pepper ½ tsp. salt
1 env. Onion soup mix 1 can cream of mushroom
4 carrots, (peeled & sliced) 4 potatoes (peeled & cubed)
1 stick margarine
· Place frozen roast in crock-pot with enough water to cover roast.
· Cook on low overnight.
· If roast is thoroughly cooked, drain half of the water and remove from crock-pot to debone if necessary.
· Replace deboned roast in crock-pot.
· Add bouillon cubes, garlic, salt, pepper, carrots, and potatoes.
· Slice onion and butter; place on top of roast.
· Cook on low for 3 hours.
· Add onion soup mix and cream of mushroom soup to water to make gravy to serve with roast.
I add a little corn starch to thicken the gravy
