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This recipe is good for one small roast. Double or triple it for larger roasts, or to make more gravy.
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Ingredients:

1 small elk roast (or any other kind of roast)

1 8oz. tub French Onion chip dip (or 1 8oz. tub sour cream plus 1 pkt. Lipton
onion soup mix)

1 can cream of mushroom soup

1 small jar or can of sliced mushrooms

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I usually boil the roast for a while first to get some of the excess blood out. This is optional.

Place the roast in a slow cooker.

Mix all other ingredients together, and pour over the roast.

Cook on low for several hours (at least 6), until the meat pulls apart easily.

The gravy is good on potatoes, rice, or pasta.
 
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