Modern Venison Roast

• 8 -10 lbs venison roast
• 2 (12 ounce) cans beer (your choice)
• 2 tablespoons ginger powder
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 9 large carrots
• 6 medium potatoes

1. rinse roast, place in pot, season well with ginger, onion and garlic; pour beer over all and place in refrigerator overnight.
2. When ready to prepare:
3. throw out the marinade. rinse pot. seer meat in frying pan until brown. Place in electric Pressure Cooker add more seasoning (with pressure cookers a lot of seasoning is required), add 1/2 cup water or one more can of beer, place on setting 400 until valve swizzles then turn down to 200 for 35 minutes.
4. Let cooker cool naturally, remove top place prepared carrots in pot and seal. Turn to 400 degrees until valve swizzles, cook 5 minutes. Remove meat and carrots to platter and prepare gravy if wanted or use au jus.
5. While meat is cooking, wash and prick potatoes with fork, place in microwave for 5 minutes.
6. Serve hot with lots of love and thanks to the cook!

venison roast, ginger powder, onion powder, garlic, carrots, potatoes

Taken from www.food.com/recipe/modern-venison-roast-151135 (may not work)