Sunday, April 22, 2007

Elk Crock-pot Roast

1 frozen elk roast 2-4 lbs in weight (rump, bottom or top round, sirloin tip)
1 large onion cut in quarters
1 can beef or vegetable broth
1/8 th tsp. dried thyme & savoury
Salt and pepper

Place frozen roast in crock-pot. Add quartered onion, broth, and herbs, salt and pepper. Cover with lid. Cook on high for 5-6 hours. Add potatoes and carrots, replace lid and cook until vegetables are soft and roast pulls apart easily, 1 1/2 -2 hours longer. Remove meat and vegetables from crock-pot and keep warm. Thicken remaining liquid with flour to make a thick gravy.
Serve and enjoy!

Note: The elk roast may be used defrosted just reduce the cooking time accordingly.

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