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Italian
Roast Vension
- 1
(3-5 lb.) venison roast
- 1
env. Lipton beefy onion soup
- 1
tbsp. crushed red pepper
- 1/2
- 1 c. water
Combine
all ingredients into slow cooker. Cook
on medium high for 5 to 6 hours or until
meat falls easily with fork. Shred meat
with fork and return to slow cooker for
another1 to 2 hours. Serve on hard rolls.
(Also great with beef)
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