Smokin’ Elk Roast

3 lb sirloin tip elk roast
2 tbsp olive oil
(optional—1/2 cup chopped onion)
Salt and pepper to taste
3 tbsp Worcestershire sauce
1 pkg. Lipton onion soup mix

Heat up olive oil and sear roast on all sides. Place browned roast in crock pot or roasting pan and add 2 cups water. Sprinkle roast with salt and pepper. Pour Worcestershire sauce over roast followed by dry onion soup mix. Cover and cook on high for 4 hours or roast in 325°F oven for 4 1/2 hours. Remove cooked roast to platter while making gravy.

Gravy:
Roast drippings plus water to equal approximately 2 cups
2 tbsp flour
Salt and pepper

Mix flour, salt and pepper together, adding water till a smooth liquid. Whisk into the drippings. Stir until it boils and thickens. Taste for salt and add more if needed.

Smokin’ Elk Ranch
Morinville, Alberta

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