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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

  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.


 2 to 3 lb Elk Roast

 2 T vegetable or olive oil

5 or 6 med potatoes

1 med onion

5 carrots

1 env onion soup mix

4 T corn starch


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