Deer Roast Recipe

Here is my recipe for a Deer Roast, but actually it can be adapted to use for a beef roast too. Heat some oil in a large pan. Season the roast with Lawry's Meat Tenderizer and brown the roast on all sides once the pan heats up. Transfer the roast to a slow cooker. In the same pan cook 1/2 chopped onion and 3-4 cloves of minced garlic. When onions are soft add enough flour to the remaining oil to make a mixture that is about the consistency of pancake batter but slightly thicker. Let cook for 1-2 minutes. With a whisk stir in about 1 cup milk. At this point you want the mixture to be like a canned cream of whatever soup. Add milk as necessary to get this consistency. Season with some salt and pepper. Next add 4 cups of water and 4 beef bullion cubes (or use beef broth), 1 tablespoon of worcestershire sauce, and 1-2 tablespoons of Dales' sauce (optional). Add the mixture to slow cooker along with the other 1/2 of the onion cut up. Cook on low for 8-9 hours. This can also be cooked on the stove or oven by using a Dutch oven. Brown the meet in the Dutch oven take it out then follow the steps to make the gravy then add the roast back to the pot. I am guessing it will take about 3-4 hours in a Dutch oven on 350 degrees in the oven. If you are using a beef roast the time needed to cook will be less, because deer roast usually have a bone in them.