Indeed, the roast was delicious, and preparing it couldn't have been easier. Here's how it went:
About 3 lbs of venison roast, 1 can of whole berry cranberry sauce, 1 medium onion (chopped), and 2 tablespoons of soy sauce.
The roast went into the crock first, then the onions, cranberry sauce, and soy sauce on top, as pictured here:
Eight hours later (the recipe calls for 7-9 hours on low, or 5-6 on high), I had a tender, flavorful, beautiful roast to present as dinner (with great relief). I served it with some apple-walnut wild rice and Balsamic Glazed Carrots. After we'd started eating I suddenly remembered I needed a pic of the finished product! Here's my plate and then Travis with our good-looking guests.