FYI: Elk is super lean so don't skimp on the added oil, otherwise you end up with tough dry elk.
Ingredients:
3 TBSP vegetable oil
1 elk roast (3-4 lbs)
1 large onion, thinly sliced
3 celery stalks, thinly sliced
1 small bag of baby carrots or 3 large carrots, peeled and cut in pieces
2 cloves garlic, minced
1 tsp dry mustard
1/2 tsp dried thyme leaves
1 tsp salt
1/2 tsp freshly ground black pepper
2 TBSP flour
1 can (10 oz) condensed tomato soup
1/2 cup beef broth
Directions:
In a large skillet, heat 1 TBSP oil over medium-high heat. Add roast and cook, turning, until brown on all sides, about 8 minutes. Pour 2 TBSP oil into slow cooker and transfer roast to cooker.
Reduce heat to medium. Add onions, celery and carrots to skillet and cook, stirring, until vegetables are softened, about 7 minutes. Add garlic, mustard, thyme, salt and pepper and cook, stirring, for about 1 minute. Sprinkle mixture with flour and stir. Add romato soup and broth and cook, stirring, until thickened.
Pour mixture over roast, cover and cook on high 4-6 hours or low 8-12 hours, until meat is very tender.
This is excellent served with mashed potatoes.
