James Andress' Venison Or Beef Roast - cooking recipe

Ingredients

4 to 6 lb. venison roast or beef
1 can golden mushroom soup
2 cans cream of mushroom soup
1 pkg. Lipton dry onion soup mix
1/4 tsp. ground bay leaf
1 Tbsp. Worcestershire sauce
2 Tbsp. dry mustard
1 1/2 pt. Rose wine
2 Tbsp. lemon and herb pepper
salt and pepper to taste

Preparation

Put roast in large Shake 'n Bake plastic bag.
Marinate 24 hours and then roast in the marinade about 3 1/2 hours at 350\u00b0. Delicious!!!