Venison Roast

2-3 Pound Venison Roast (Or however big you want)
5 Red Potatoes, Cut Up In Chunks
2 Carrots, Cut Up
1 Celery Stalk, Cut Up
1 Small Onion, Minced
2 Cloves Garlic, Minced
1 Envelope French Onion Soup Mix
1 Cup Of Cold Water
Jalapenos Or Pepper Of Your Choice (optional for extra spice)

Instructions
Place potatoes, carrots, celery, onion, garlic, and peppers on bottom of  Bean Pot.
Add venison roast on top.
Sprinkle french onion soup mix over the meat and add 1 cup water.
Cover and cook on 375 for 2 hours.

Is it really done?

Remember that all cooking times are approximate and the only way to really know if meat is done is to check the internal temperature.

Use a meat thermometer to gauge the internal temperature and follow these FDA guidelines:

Beef, veal, and lamb roasts and steaks, at least 145° F

Ground beef, veal, lamb, and pork, at least 160° F

All poultry, at least 165° F

All pork, at least 145° F (63° C), with a 3 minute rest time.

Happy (and Safe!) Cooking!