Potted Elk Roast

READY IN: 8hrs 20mins
Recipe by Iowahorse

Decent Grazin'.

Top Review by Ken Hawkinson

Excellent flavor! And fast prep time. I like to add celery and substitute 1 cup beef boullion for onion soup. I also like this receipe for moose and beef.

Ingredients Nutrition

  • 3 -4 lbs elk rump roast
  • 3 tablespoons butter
  • 14 lb potato, peeled and cut into chunks
  • 14 lb carrot, peeled and cut into chunks
  • 14 lb onion, peeled and sliced
  • 14 green pepper, seeded and cut into cubes
  • 1 package onion soup mix
  • salt and pepper
  • 14 cup red wine
  • 14 cup water
  • 2 tablespoons flour

Directions

  1. Melt butter in heavy skillet over medium heat.
  2. Brown meat on four sides.
  3. Remove meat from skillet and place in a large slow cooker.
  4. Add remaining ingredients, except flour.
  5. Cook on low for 8 hours or until meat falls apart with a fork.
  6. Remove meat and vegetables to serving platter.
  7. Keep warm.
  8. Blend flour into 1 cup broth.
  9. Place in saucepan with remaining broth and bring to boil.
  10. Cook, stirring constantly, for 2-3 minutes, or until thick.
  11. Serve with sliced meat and vegetables.
  12. Serves 4-6.

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