I plan to try this again with a well marbled pork roast and will report back with how that turns out.
1 tablespoon olive oil
3 pounds boneless venison roast, seasoned with salt and pepper1 large apple, cored and quartered
2 small onions, sliced
4 cloves crushed garlic
1 cube beef bouillon dissolved in 1 cup hot water
Pour the olive oil into the bottom of the slow cooker and place the meat on top. Arrange the apples, onions and garlic around the meat and then pour the broth over top. Cook on low 7-8 hours (mine went about 6 because that's when I had planned to eat, it was fairly tender and not dried out after this time). Remove meat onto cutting board and let rest 15 minutes, then slice against the grain. Serve over egg noodles or mashed potatoes with the juice.