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Elk Roast
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by: Kelton Aker
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Necessary Ingredients:
2 to 3 lbs. elk roast 3 medium potatoes 3 or 4 carrots 3 small or 2 large onions 3 or 4 sticks celery 1 clove garlic, grated 1 8oz. can drained mushrooms one or two 12 oz cans beef gravy Salt, to taste 1 tsp. pepper 1/2 tsp. paprika 1/2 tsp. chili powder 1/2 tsp. Oregano, ground |
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Cooking Directions:
Lay elk roast (2 to 3 lbs.) in large crockpot. Put equal parts; quartered potatoes, carrots, onions, 1 clove grated garlic, one 8 oz. can (drained) mushrooms and sliced celery, around the outside and on the top of the roast, mixed together. Cover liberally with salt and pepper, along with 1/2 teaspoon of chili powder, 1/2 teaspoon paprika, and 1/2 teaspoon ground dry oregano. Then pour in one or two 12 oz. cans of beef gravy. Cook on low for 8 to 9 hours and enjoy! |
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