Potted Elk Roast

Iowahorse's Note:

Decent Grazin'.

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 4

• 3 -4 lbs elk rump roast
• 3 tablespoons butter
• ¼ lb potato , peeled and cut into chunks
• ¼ lb carrot , peeled and cut into chunks
• ¼ lb onion , peeled and sliced
• ¼ green pepper , seeded and cut into cubes
• 1 package onion soup mix
• salt and pepper
• ¼ cup red wine
• ¼ 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.

Reviews

[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.

[littleturtle]

Quick and easy prep. Be very generous with the salt and pepper. Didn't seem like enough veggies for the amount of meat; I would definitely add more next time. Thanks.