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| Servings |
servings
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Ingredients
- 3 lbs boneless venison roast
- 1 large onion sliced
- 1 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp garlic salt
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 oz dry onion soup mix
- 1 10.5 oz can cream of mushroom soup
Ingredients
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Instructions
- Place roast in a slow cooker and cover with the sliced onion.
- Sprinkle in soy sauce, Worcestershire sauce, garlic salt, salt, and pepper.
- Mix dry onion mix with the cream of mushroom soup.
- Pour over roast and cook 6 hours on LOW setting, or for less time on HIGH, depending on your cooker. Do not lift cover while it is cooking.
Recipe Notes
Recipe courtesy of Nancy Weber, Washington Island, WI.
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