Ingredients

  • 3 pounds boneless venison roast
  • 1 large onion, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic salt
  • 1/4 teaspoon ground black pepper
  • 1 (1 ounce) package dry onion soup mix
  • 1 (10.75 ounce) can condensed cream of mushroom soup

Instructions

  1. Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
  2. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.
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