Clean 3 pounds of venison to a boneless state, and place it in a slow cooker with 1 sliced onion. Pour in soy sauce, Worcestershire sauce, garlic salt and ground black pepper. Mix in onion soup mix and cream of mushroom soup base, and cook on low for six hours.
Combine 1 packet of onion soup mix with a 10.75-ounce can of condensed cream of mushroom soup base in a separate bowl before adding it to the slow cooker. Add 1 tablespoon of soy sauce, 1 tablespoon of Worcestershire sauce, 1 tablespoon of garlic salt and 1/4 teaspoon of ground black pepper to the venison.
Substitute a few of the ingredients to create a more savory venison pot roast. Switch the soy sauce and Worcestershire sauce for 1 cup of Sauvignon wine or 1 cup of dry red wine. Switch the garlic salt for 3 minced garlic cloves. Add 2 tablespoons of beef bouillon cubes, 1 tablespoon of Italian seasoning, 2 teaspoons of thyme and 1 tablespoon of hot sauce. Vegetables for this dish include 1 large onion, 6 large potatoes and 8 carrots.
Along with a cream of mushroom soup base, add an 8-ounce can of mushrooms. Cook this pot roast in the slow cooker for as long as the previous roast.