Venison Pot Roast

2 pounds venison roast - (to 3 lbs)
1 tablespoon vegetable oil or shortening
2 cups hot water
1 can tomatoes
2 beef bouillon cubes -- (optional)
1 medium onion
2 teaspoons oregano
2 teaspoons garlic powder
Salt -- to taste
Freshly-ground black pepper -- to taste

Brown the venison roast in heated oil or shortening. Chop onion and add to the roast. Turn off the heat and add hot water and tomatoes. Heat this mixture and then add bouillon cubes and spices. Cook in pressure cooker, slow cooker, or on top of range until desired doneness.