Elk Roast with Kansas City-Style Barbeque Sauce

This makes a great dinner and even greater bbq sandwiches! We often use this recipe when we give away samples, people can't seem to have enough of it!

DIRECTIONS

1. Preheat oven to 400 degrees F.

2. Prepare roast: place onions, garlic and water in a large Dutch oven or stockpot. Rub salt, paprika and pepper all over roast then place meat on top of onions. Pour tomatoes over meat.

3. Cover pot tightly and place in oven.

4. Cook for 15 minutes and then reduce temperature to 325 degrees F.

5. Cook for 2 hours.

6. Cool uncovered; then cover and refrigerate.

7. Transfer meat to a plate, thinly slice.

8. Reserve 1 1/3 cup of braising liquid and discard the rest.

9. In the same pot, prepare barbeque sauce: combine 1 1/3 cup of braising liquid (or tomato sauce) ketchup, molasses, vinegar, onion powder, garlic powder, cinnamon, allspice, and cayenne pepper (if desired).

10. Bring sauce to a boil.

11. Lower heat and simmer for twenty minutes stirring occasionally, until flavors blend. Taste for seasoning.

12. Combine meat and as much sauce as desired and reheat in oven for thirty minutes at 350 degrees or until heated through, serve on rolls or over potatoes.