3 lbs. boneless venison roast
1 large onion, sliced
1/2 cup French's® Classic Worcestershire Sauce
3 cloves garlic, minced
1 package 1 oz. package dry onion soup mix
1 can condensed cream of mushroom soup, 10.75 oz.
PLACE cleaned roast in slow cooker and cover with onion, Worcestershire sauce and garlic.
MIX together soup mix and soup in small bowl and pour over roast. Cook on low setting for 6 hours.
REMOVE meat, slice thin and place on platter. Pour sauce over meat and serve immediately.