Slow-Cooker Venison Roast With Vegetables - cooking recipe

Ingredients

4 lb. venison roast
1/2 c. soy sauce
4 Tbsp. Worcestershire sauce
1 Tbsp. garlic flakes
seasoned meat tenderizer
1 cube beef bouillon broth
6 potatoes, quartered
8 medium carrots, cut in 2-inch pieces
1 large onion, sliced
6 slices bacon

Preparation

Cut wedges into roast.
Sprinkle soy sauce and Worcestershire sauce over roast; let stand for 1 hour.
Add seasoned meat tenderizer and garlic flakes.
Wrap roast in bacon slices and place in cooker.
Add potatoes, carrots and sliced onion.
Mix beef bouillon according to directions and pour into bottom of cooker.
Cover and cook on slow heat for 6 1/2 hours or 3 1/2 hours on high heat.