Potted Elk Roast Recipe

Name: Potted Elk Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs elk rump roast; 3 tablespoons butter; 1/4 lb potato, peeled and cut into chunks; 1/4 lb carrot, peeled and cut into chunks; 1/4 lb onion, peeled and sliced; 1/4 green pepper, seeded and cut into cubes; 1 package onion soup mix; salt and pepper; 1/4 cup red wine; 1/4 cup water; 2 tablespoons flour

Servings: persons

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

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.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 -4 lbs elk rump roast, 3 tablespoons butter, 1/4 lb potato, peeled and cut into chunks, 1/4 lb carrot, peeled and cut into chunks, and more.

Yes, Potted Elk Roast falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potted Elk Roast

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