What you need:
- 3 lb venison roast
- 10.75 oz can cream of mushroom soup
- 10.5 oz can beef broth
- 7 carrots, cut into 2 inch chunks
- 3 medium Yukon Gold potatoes
- 3 medium onions, chopped
- 1 c baby portabella mushrooms, sliced
- 2 garlic cloves, minced
- 2 bay leaves
- 1.25 oz envelope dry onion soup mix
- 1/4 c sherry
- black pepper to taste
What you do:
- Place the onions, carrots, mushrooms and potatoes in the
bottom of crock pot.
- Rub roast with garlic and pepper then place on top of
vegetables. Place bay leaves on roast. Combine mushroom
soup with broth, sherry and soup mix then pour over roast.
- Cover and cook on low for 8-10 hours. Remove bay leaves
before serving.
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