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Good Roast
Sent in by Cynthia Santos.

~ 3 5 lb deer roast
~ burgundy wine
~ 1 bay leaf
~ 1/4 lb pork fatback
~ 1 packet Lipton beef dry soup mix
~ 3 cups water
~ 1 large onion, diced
~ carrots, diced
~ 1 stalk celery, diced
~ potatoes, diced, whole new potatoes can be used

Remove all the fat from the roast. Place in a bowl with a lid or a large ziplock bag.

Mix equal parts of wine and water together, enough to cover the roast.

Pour over the roast and cover or seal. Place in refrigerator overnight. Turn a couple of times.

Remove the roast and place in a crock pot.

Add about a cup or so of wine, the bay leaf, fatback, soup mix and water. Stir together.

Add the onion, celery and as many diced carrots and potatoes as you like.

Cook on low 8 10 hours.

Remove the roast and let cool 5 10 minutes before slicing. Add back to the pot.

Serve and enjoy.

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