Crockpot Venison Roast - cooking recipe

Ingredients

2 lbs boneless beef roast or 2 lbs venison roast
1 (10 ounce) can condensed tomato soup
1 tablespoon Worcestershire sauce
3 stalks celery, chopped
1 yellow onion, chopped
3 carrots, chopped
5 potatoes, scrubbed and cut into chunks
1 bay leaf

Preparation

Place roast on top of vegetables in crockpot.
Pour soup and worcestershire on roast and add bay leaf.
Cook on low 6 hours. Add an additonal hour if cooking from frozen.
Remove roast and let it rest, covered for 10 minutes.
Slice beef and serve over drained vegetables.
optional: Place cooking liquid into saucepan on stove and heat to boiling. Add 2 Tbsp cornstarch to 1/2 c water and slowly stir mixture into boiling liquid to make a gravy.