Crockpot Roast With Cranberries
1 can (10 & 1/2 ounces) double-strength beef broth
1/2 can water
1/4 tsp cinnamon, ground
2-3 tsp cream-style prepared horseradish
1 can (16 oz.) whole berry cranberry sauce
1 venison roast (3-4 pounds)
salt and pepper to taste
1 Place broth, water, cinnamon, horseradish and cranberry sauce in medium saucepan; heat to boiling while stirring constantly.
2 Place venison roast in crockpot.
3 Pour sauce over roast and cook on low for 6-8 hours or until roast is tender.
4 Pass juice with roast.