Bison and Gravy
Serves 8. Recipe is by Ken Smalley.
1 (2- to 3-lb.) bison roast
2 onions, quartered
3 (10¾-oz.) cans cream of mushroom soup
4 cubes beef bouillon
1 (16-oz.) pkg. egg noodles
1. Put all ingredients into slow cooker, except the egg noodles.
2. Cook on Low for 7 hours, then turn to High for an additional hour. Take out and slice roast.
3. Serve over cooked egg noodles with gravy.
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