Venison Roast - cooking recipe

Ingredients

1 (2 to 3 lb.) venison backstrap
1 pkg. Lipton onion soup
4 medium potatoes, cut into chunks
2 medium carrots, sliced
1 medium onion, sliced
1/4 tsp. salt
4 c. water (enough to cover roast)

Preparation

Place all vegetables in bottom of crock-pot.
Add roast, then soup and salt and then water.
Cook overnight or all day in crock-pot on low.