1 deer/venison roast
1 can Golden Mushroom Soup
1 packet brown gravy mix (or can use one jar of pre-made brown gravy)
Salt & Pepper
Place roast in slow cooker. Pour Golden Mushroom Soup over roast, season with garlic powder, salt & pepper. Add enough water to cover the bottom of the slow cooker, no more than 1/2 inch deep. Cook on low for 8 hours.
Once cooked, shred meat. At this time, I turn the slow cooker to high to help thicken the gravy. Prepare gravy mix and add to slow cooker. If gravy is still too thin, add 1-2 tbsp cornstarch mixed with equal amounts cold water. Serve over/with mashed or baked potatoes.
Submitted by: Amanda Jackson