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Elk/deer Roast

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Elk/Deer Roast
2010-04-17 Main Dish
5 36

Using elk or deer for this roast recipe really sets it apart from a traditional roast. The addition of onion soup mix really adds great flavor.

  • Servings: 6


1× 2-3 lb Elk or Deer Roast
1 can Diced Tomatoes
2 Medium Onions, quartered
2 cans Beef Broth
¾ tsp Each; Season Salt, salt, pepper, garlic, oregano, chives, onion powder, thyme, and parsley
1 Pk Onion Soup Mix
3 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce


Spray a crock pot with non-stick cooking spray. Place the roast in the middle of the crock pot and sprinkle all of the seasonings over the roast. Next, place the onion beside the roast on all sides. In a small bowl, combine the onion soup mix, Worcestershire sauce, and hot sauce. Spread mixture all over the roast. Next, pour the whole can of tomatoes over the roast. Lastly, add the 2 cans of beef broth. Cover the roast and place in the refrigerator over night. In the morning, place the roast on the low setting on your crock pot and let it cook all day, about 7-8 hours.