Easy ELK Pot Roast - For A Working Person

1 - 4 lb ELK chuck, shoulder or cross-rib roast
1 can mushroom soup
1-2 medium or large onions
1-2 cloves garlic put through garlic press or mashed
2 strips fat bacon or salt pork
Salt and pepper
Steak spice to taste (optional)
1 - 10 oz can sliced mushrooms (use fresh if you prefer)
2 Tbsp flour
2 Tbsp water

Lay out a couple of good sized sheets of aluminum foil. Rub roast with garlic and season roast with salt, pepper and spice to taste. Slice onions thinly and lay on foil. Place roast on top of onions, pour mushroom soup over top, lay bacon strips over this. Seal up everything carefully in the foil folding to make a nice tight package. Put roast package inside roastin pan and into the oven. Set oven for 325°F for about four hours, or if you’re going to be gone all day, set at 275°F or “low cook” on ovens that have this feature. Remove and pour off juices into saucepan and bring to simmer. Reseal meat to keep warm. Add fl our (2 Tbsp or so) shaken up in a small jar with half cup cold water till it’s smooth. Whisk into hot juices to thicken gravy.

Recipe Courtesy of
Tavani Wapiti Ranch
Fort Assiniboine, Alberta

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