Potted Elk Roast

• 3 -4 lbs elk rump roast
• 3 tablespoons butter
• 1/4 lb potato, peeled and cut into chunks
• 1/4 lb carrot, peeled and cut into chunks
• 1/4 lb onion, peeled and sliced
• 1/4 green pepper, seeded and cut into cubes
• 1 package onion soup mix
• salt and pepper
• 1/4 cup red wine
• 1/4 cup water
• 2 tablespoons flour

1. Melt butter in heavy skillet over medium heat.
2. Brown meat on four sides.
3. Remove meat from skillet and place in a large slow cooker.
4. Add remaining ingredients, except flour.
5. Cook on low for 8 hours or until meat falls apart with a fork.
6. Remove meat and vegetables to serving platter.
7. Keep warm.
8. Blend flour into 1 cup broth.
9. Place in saucepan with remaining broth and bring to boil.
10. Cook, stirring constantly, for 2-3 minutes, or until thick.
11. Serve with sliced meat and vegetables.
12. Serves 4-6.

butter, potato, carrot, onion, green pepper, onion soup mix, salt, red wine, water, flour

Taken from www.food.com/recipe/potted-elk-roast-73140 (may not work)