Rocky Mountain Crockpot Roast

• 4 lb venison roast
• 1 8 oz. can of tomato sauce
• 3 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 5 carrots, chopped
• 5 medium sized potatoes, diced
• 1 medium yellow onion, diced
• 1 cup of chopped celery
• 1 1/2 cup water
• 1 seasoned salt to taste
• 1 dash of tobasco sauce
• 1 dash of chilli powder
• 1 pepper to taste
• 2 tbsp flour
• 1 tbsp water

1. combine all ingredients except last two, in crockpot and cook for 8-10 hours on low or 5 hours on high.
2. separate the carrots and potatoes from the venison after cooking.
3. remove the meat from the crockpot and make gravy of the remains in the crockpot which can be thickened by adding a mixture of the flour and water.

venison roast, tomato sauce, worcestershire sauce, soy sauce, carrots, potatoes, yellow onion, celery, water, salt, tobasco sauce, chilli powder, pepper, flour, water

Taken from cookpad.com/us/recipes/358699-rocky-mountain-crockpot-roast (may not work)