1 1 1/2-2lb roast
1 medium onion Sliced
1 can of whole berry cranberry sauce
1 cup of water
1 cup dry red wine
salt and pepper to taste

Line the bottom of a crock pot or dutch oven with 3/4 of the sliced onion. Next salt and pepper the roast brown in a little oil.
Then lay it on the onion slices. Take the remaining onion slices and add to the top off the roast and spoon the whole berry cranberry sauce over the roast.
Add the water and the wine, cover and allow to cook on high for the next 6-8 hrs. ( I did 4 on High and 3 on Low)
or med. heat if in the dutch oven
After 3-4 hours add cut Carrotts

Serve this with a long grain brown rice and use the sauce in the crock pot for a gravy. I like smashed taters.
Also, Red Cabbage goes very nice with it.

jerseyhunter, this sounds great! I can't wait for deer season.

Can't wait to try this one out.

Has anyone tried this with a beef roast?

I will try this next week. The last roast I made (my first) was awful. I added to many potatoes and carrots incase it tasted bad. It did....

Carrots have a strong flavour. I like to add them for the last hour - hour and a half. Same with the spuds.

My simple crock pot recipie. 1 roast, 1 pkg onion soup mix, 1 cup water, 2 cloves of garlic crushed. Put it on for 8 hrs. Take the juices and make your gravy.

HA

I made this a few weeks ago using venison chops and it was delicious. I had some friends from my church small group who wanted to try venison, so I also made a beef chuck roast in case they did not like it. I think the venison went faster than the chuck roast. My wife, who typically does not like venison roast or chops, loved it and told me it was a keeper.

I also added carrots with an hour to go.

Hoagie--did you use the same recipe for the beef chuck roast? Was it good too?
Thanks.

I made this yesterday; great idea w/ the cranberry sauce.

Had a rump @ 5 lbs so I also poured in a bottle of beer-ended up with pulled venison!

That sounds good. I cook mine on low for 6 hours with hot paprika onions garlic crushed pepper and montreal steak spice with a touch of cayenne and covered in apricot jelly.