French Dip #2
2 large onions
¼ cup margarine
3 - 4 pound bison roast
5 cups water
½ cup soya sauce
1 envelope onion soup mix
1 ½ tsp browning sauce
1 garlic clove

Saute onions in margarine. Place in the bottom of a slow cooker. Cut roast in half. Place over onions.
Combine remaining ingredients and pour over roast.
Cook 7 - 9 hours on low heat, until tender. Shred meat and serve on buns.