Potted Elk Roast

Potted Elk Roast
1 3- to 4-pound elk rump roast
3 tb Butter
1/4 lb Potatoes, peeled and cut into chunks
1/4 lb Carrots, peeled and cut into chunks
1/4 lb Onions, peeled and sliced
1/4 Green pepper, seeded and cut into cubes
1 pk Onion soup mix
Salt and pepper to taste
1/4 c Red wine
1/4 c Water
2 tb Flour


Trim off fat and silver skin from meat. Melt butter in heavy skillet over medium heat. Brown meat on four sides. Remove meat from skillet and place in a large slow cooker. Add remaining ingredients, except flour. Cook on low for 8 hours or until meat falls apart with a fork.

Remove meat and vegetables to serving platter. Keep warm. Blend flour into 1 cup broth. Place in saucepan with remaining broth and bring to boil. Cook, stirring constantly, for 2-3 minutes, or until thick. Serve with sliced meat and vegetables. Serves 4-6.