Potted Elk Roast

Recipe by Iowahorse
READY IN: 8hrs 20mins
SERVES: 4-6
UNITS: US

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
  • 14
    cup water
  • 2
    tablespoons flour

DIRECTIONS

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