1 (3-5 lb.) venison roast
1 env. Lipton beefy onion soup
1 tbsp. crushed red pepper
1/2 - 1 c. water

Combine all ingredients in slow cooker. Cook on medium high for 5 to 6 hours or until meat balls apart easily with fork. Shred meat with fork and return to slow cooker for another 1 to 2 hours. Serve on hard rolls. (Also great with beef!).