This came out phenomenal. I baked a 4-5 pound venison neck roast as instructed above but it was done after 2 hours. So next time I will add the potatoes and carrots after 1 hour. I also mixed the water and soup together before pouring on the roast. And I added more water when I added the potatoes and carrots. The drippings was just like gravy when it was all done. Yum!

I am making this right now with about a 3 pound roast and a REALLY small roast. It is from a young doe thats why it's so small but it should be nice and tender. It smells great! I can't wait until it is done. :)

I cut the venison in large chunks and added mushrooms and onions. OMG. So.......... good! AND I thru it all in at the beginning... cooked just two hours. Amazing. Thanks!!

I use this same recipe but put it in a brown-in bag. Slightly less water is needed. Even avowed non-venison eaters raved!