2 to 3 pound venison roast
1 tablespoon vegetable oil or shortening
2 cups hot water
1 can tomatoes
2 beef bouillon cubes, optional
1 medium onion
2 teaspoons oregano
2 teaspoons garlic powder
salt and pepper to taste if desired
Brown the venison roast in heated oil or shortening. Place in crockpot. Chop onion and add to the roast. Add hot water, tomatoes, bouillon cubes and spices. Cook on low 8 to 10 hours until tender.
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