Adapted from a recipe by Bruce Reeder
1. Get yourself a 4-5 pound venison roast. I'm not sure how you do this if you don't hunt yourself or have a friend or family member that does. You could start hanging out at shooting ranges or get yourself a job behind the gun counter at Walmart. Join the NRA? Become a Republican? There are ways.
2. Generously rub the roast with olive oil, and salt and pepper. Lightly coat with flour.
3. Generously coat the bottom of a large saute pan with olive oil, about 2 Tbs, and a similar amount of butter--one large pat.
4. When the butter begins to foam, pan sear the roast on all sides--about 3-4 minutes per side until lightly brown.
5. In a crock pot, add the following: one envelop dried onion soup mix, 1 can cream of mushroom soup, 1 can beef consomme. Stop and think for a second how much sodium is in each of these items. Put your salt shaker back in the cupboard.
6. Add: 2 large onions, coarsely chopped; 4 carrots, peeled and diced; 2 stalks of celery, chopped; 1 cup burgundy wine; 1 Tbsp rosemary.
7. Stir and mix well. Add the seared roast.
8. Turn the crock pot on to "low" and go do something else for about 8-10 hours. You can hike, rake leaves, stack wood, go to the mall, or do a ton of laundry. When you are done you can come home and find that Bambi literally falls off the bone and is floating in a thick hearty broth, that yeah, pretty much tastes like beef. Thanks, Dad.