Venison Roast - cooking recipe

Ingredients

2 (10 3/4 ounce) cans cream of mushroom soup
1 dry onion soup mix
2 cups beef broth
1 tablespoon garlic powder
2 tablespoons onion powder
2 tablespoons salt and pepper
1 cup fresh mushrooms, sliced (optional)
3 -4 lbs venison roast

Preparation

Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder, parsley, salt and pepper together; whisking until smooth. Fold in the mushrooms.
Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart.
If you don't have a slow cooker, you can bake the roast at 275 degrees for 4 to 5 hours until tender.