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~ 2 to 4 lb deer roast
~ 2 medium onions, chopped
~ 2 cloves garlic, chopped
~ 1 lb baby carrots
~ salt and pepper
~ 2 cups water
~ 2 beef bouillon cubes
~ 2 tbsp corn starch
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Place the roast in a crockpot. Add the onions, garlic, carrots, salt and pepper to taste and the water.
Cover and cook on high for 4 hours. Check the water and add more if needed. Drain the juice into a saucepan.
To the juice, add the bouillon cubes. Stir to dissolve. Heat to a boil. Stir the corn starch together with a little water in a cup. Add the corn starch and stir until the juice thickens.
Pour the gravy back into the crockpot over the meat. Cook on low for 1 hour.
Serve with mashed potatoes or rice.
Enjoy!
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