Elk Roast (or Deer Roast, or...)

Discussion in 'The Chuck Wagon' started by rk, Aug 16, 2006.

  1. rk

    rk Staff Member Super Mod Mod Premium Member

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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.
     
  2. Yum! Welcome, rk! Glad to see that you made it over!!
     

  3. rk

    rk Staff Member Super Mod Mod Premium Member

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    Thanks Marshall
     
  4. TallPaul

    TallPaul Guest

    RK, would love to trythis if I ever get a Tag. :lol: