Italian Beef or Venison

I hope everyone had a great Thanksgiving! We had a wonderful time in WI at my parents house. We had a great time with family and puppy dogs (since we had to bring our 3 with us last minute-thanks mom and dad for not kicking us all to the curb:)! Back to cooking and baking as soon as we got home. My husband is a big deer hunter and he worked on filling the freezer this fall with venison. I pulled out one of the roasts the other night and made this recipe with it. It was frozen solid when I put it in, but after about 2 1/2 hours it was tender and delicious. The gravy was awesome over some mashed potatoes.

Italian Beef (or Venison) Modified from Cooking for a Cure
3 to 5 pound boneless rump roast or venison roast
1 tsp garlic powder
1 1/2 tsp oregano
1 1/2 tsp fennel
1 1/8 tsp pepper
1 1/2 tsp anise seed
1 1/2 tsp sweet basil
1 1/2 tsp accent
1 1/8 tsp paprika
2 1/2 tsp salt
1-2 pkg brown gravy mix (I used 1 pkg and that was enough gravy with a smaller roast)

Sprinkle spices over roast and roast meat for 1 hour at 350 degrees. Add gravy mix with water and continue to cook for another 2-3 hours until tender. You can combine everything in a slow cooker and cook 6 to 8 hours. Slice and serve on buns or over mashed potatoes.