Venison Roast - cooking recipe

Ingredients

3 to 5 lb. venison or beef roast
2 large onions, sliced
1 can cream of mushroom soup
1 Tbsp. paprika
1/2 Tbsp. pepper
1 c. red wine
1/2 tsp. bay leaves
1/4 tsp. thyme
4 to 6 peeled potatoes
10 peeled carrots

Preparation

Sear roast on both sides.
Place in large roasting pan. Sprinkle paprika, pepper, bay leaves and thyme onto roast.
Place carrots and potatoes on/around roast.
Put sliced onions onto top of roast and vegetables.
Pour mushroom soup onto roast.
Pour wine over top of everything.
Add 1 1/2 to 2 cups water.
Cover and roast at 350\u00b0 for about 3 hours or until no red juices appear when roast is pierced.