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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)