• Place venison roast, red onion, carrots, Italian seasoning, can of mushroom soup, and garlic into your crockpot.
• Cover and cook on low for 6-8 hours, or until the meat can easily be shredded. 
• Once the venison is cooked, place a strainer over a large pot and drain the drippings off of the meat. Pour or ladle the rest of the drippings and veggies from the crock pot over the strainer into the pot, making sure to remove any small pieces of gristle, then return the carrots to the crockpot.
• Shred the venison, using two forks, and return to the crockpot as well. Keep warm until ready to serve.

How to Make Venison Gravy

• In a large saucepan over medium heat, add the strained drippings and bring to a low boil.
• Add about 1 cup of beef broth to the drippings and mix well.  Season with salt and onion powder, and up to 1 more cup beef broth to taste. (If you wish to blend in any pieces of the cooked onions, transfer it all to a blender and puree until smooth, then return to the pot.)
• In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and whisk until well-combined. 
• Slowly add the cornstarch mixture into the gravy, stirring with a wire whisk until the gravy coats the back of a spoon. If you over-thicken the gravy, add beef broth.  If your gravy needs to be thicker, add more of the cornstarch and cold water mixture.
• Serve venison warm, drizzled with gravy, over mashed potatoes or rice. Enjoy!