Cranberry Roast
Ingredients
- 1 (10 1/2 ounce) can double strength beef broth
- 1/2 can water
- 3 teaspoons cream-style horseradish
- 1/4 teaspoon ground cinnamom
- 1 (16 ounce) can whole cranberry sauce
- 1 (3- to 4-pound) venison roast
- Salt and pepper to taste
Combine the first five ingredients in a medium saucepan. Bring to a boil, stirring constantly. Pour over venison roast in a slow cooker. Season with salt and pepper. Cook on low for six to eight hours or until the meat is tender. Pass the cooking the liquid with the roast.
Leftover roast makes delicious sandwiches.
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