1 (3 to 5 pound) venison roast
1 envelope dry onion soup mix
1 can cream of mushroom soup
1/4 cup vegetable oil
1 cup water
1/4 teaspoon pepper
1/4 teaspoon garlic salt

Pour oil into crockpot and set on a medium heat setting.

Sprinkle pepper and garlic salt on meat; brown on all sides.

Combine soups and water; pour over roast. Set temperature on LOW and cook approximately 3 hours or until done.

Remove roast; let stand a few minutes before cutting. There is no need to add thickening to gravy. Potatoes, carrots or quartered onions may also be added in the crockpot.