4-5 lbs. elk roast
Rub: ¼ tsp. pepper
¾ tsp. seasoned salt
2 tsp. garlic powder
1 tsp. paprika
2 Tbsp. olive oil
1 large onion, sliced
4 garlic cloves, minced
2 cans sliced mushrooms, drained
1 can Cream of Mushroom soup
¼ cup red wine
2 Tbsp. Worcestershire sauce
2 tsp. bouillon granules (chicken or beef)
2 bay leaves
¾ cup water
Mix rub ingredients together and rub into top and bottom of roast. In frying pan, heat pan and then add olive oil. Place roast in heated pan and sear both sides. Transfer to crock pot. Add onions, garlic and mushrooms to pan and cook about 3 minutes making sure to get all pan drippings mixed in. Mix together soup, wine, Worcestershire sauce and bouillon granules. Add to onion/garlic/mushroom mixture. Pour this liquid mixture over roast. Add bay leaves and water. Cover and cook on low for 8-10 hours. Remove bay leaves, cut and serve.
