Elk Roast Dinner

A simple pot-roast style dinner. Don’t stress about over cooking when doing a pot roast. As long as there is still some liquid in the pan the meat will be fine.

6 - 8 Servings

DIRECTIONS

1.  Heat oil in a large skillet or roaster pan and brown roast on all sides.

2.  Place roast in a roaster pan and add 2 inches of water.

3. Peel and chunk vegetables into 1-2 inch pieces and arrange around roast.

4. In a small bowl, dissolve onion soup mix in 2 c. water and pour over roast.

5. Insert a meat thermometer halfway into the thickest part of the roast and cover.

6. Bake at 350 degrees for around 2 hours or until thermometer reads at least 140 degrees.

7. Take out of oven and carefully remove roast from pan.

8. Place on a cutting board and cover with foil. Let roast rest for ten minutes.

9. Meanwhile, spoon vegetables into a serving dish and keep warm.

10. Scrape the bottom of the roaster pan and pour broth and any browned bits into a saucepan; heat to boiling.

11. In a small bowl combine 4 T of cornstarch and 4 T water.

12. Stir into broth, reduce heat to medium/low and stir occasionally until thickened.