Venison Barbecue ~ Taste of Home

3-4 lb. veinson roast
1 c. water
1/2 c. ketchup
2 T onion soup mix
2 tsp. prepared horseradish
1/2 tsp. garlic powder, oregano and pepper
3 tsp. cornstarch
1 T cold water

Place roast in a Dutch oven. In a bowl, combine water, ketchup, soup mix, horseradish and seasonings; pour over roast. Cover and bake at 325F for 2-3 hours until tender, turning once.

Remove roast; let stand 10 min. Shred meat with two forks; keep warm. Combine cornstarch and warm water until smooth; stir into pan drippings until blended. Bring to a boil; cook and stir for 2 minutes. Return meat to the pan and heat through. Serve on hard sandwich rolls.

YIELD: 12 sandwiches