Ground Venison - if you don't have a roast. Instructions Place the potatoes, onions, carrots and garlic in the bottom of a slow cooker, and then add the frozen roast on top (fat side up if it has one).Balsamic Vinegar - to balance things out.Egg Noodles - add some cooked noodles at the end.Fresh Rosemary - for more herb flavors. If your roast has been cooking for 2-3 hours and still isn’t tender, drop the temperature of the oven and cook longer.Fresh Mushrooms - add these toward the end, I like cremini mushrooms.If you want to add vegetables, add them 1 hour before the end of the cook time. Worcestershire Sauce - for extra flavor of umami. Then cook on high setting and cook for 6 hours, until meat is fork tender.Root Vegetables - you could add some of these.Red Potatoes - instead of white or yellow potatoes.Beef Roast - if you don't have access to a deer roast.Onion Soup Mix - if you don't use my seasoning mix.Tomato Paste - to thicken (but you shouldn't need to if you use my pot roast seasoning).It will add a little flavor, but I like to be able to just dump and go and not use another pot. Hint: You could season the roast first and sear the outside for 2-3 minutes. Serve over buttery mashed potatoes or rice. Step 6: Once the roast is fork tender, shred with forks (optional).Step 5: Add the potatoes and carrots then cover and cook another 4 hours on low.Step 4: Add the red wine and bay leaves and cover.Step 3: Mix the water and the pot roast seasoning together with a whisk then pour over the roast.Step 1: Lay the sliced onion, bell pepper and celery on the bottom of the slow cooker.For more detailed instructions visit the recipe card at the bottom of this post. See recipe card at the bottom of this post for quantities. Pressure cook on high pressure for 1 hour. It's a recipe that works well in a pressure cooker too.Cover the slow cooker and simmer the elk roast on low. Place the elk roast in the slow cooker and add 2 cups of beef broth, 2 cups of dry red wine or 2 cups of apple. Use a large Dutch Oven and cook on a low heat for a couple hours. Season the 4 pound elk roast all over with salt and pepper to taste. It can be a full meal to itself - as there are potatoes and carrots.
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