PREP TIME: 10 min
COOK TIME: 6 hours
SERVES: 8
MAIN INGREDIENTS
- 3-4 lbs. Elk roast
- 8 oz. pancetta, cut into small pieces
- 2 Tbsp olive oil
- 1 onion soup mix packet
- 1 yellow onion, large slices
- 3 carrots, sliced in ½” circles
- 3 celery ribs, medium dice
- ¼ cup red wine
- 2 garlic cloves, minced
- 2 rosemary stems
- 2 thyme stems
- ½ cup chopped celery
- 3 cups beef broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Italian seasoning
- 2 Tbsp cornstarch
- 4 Tbsp water
PREPARATION
Pat the roast dry with paper towels, and season with the garlic powder, onion powder, salt, pepper, and Italian season. Make sure the whole roast is coated.
To a skillet, on medium heat, add the olive oil and sear all sides of the roast.
Remove from the skillet and set aside.
Without wiping the skillet, add the pancetta, and cook until crispy.
Remove from the skillet and set aside.
To the slow cooker, add the onions, carrots, celery, and garlic to the bottom. Sprinkle the onion soup mix over the veggies, then nestle the roast into the center.
Then add the fresh herbs to the top along with the pancetta and wet ingredients.
Turn the slow cooker on high for 4 hours or on low for 6 until it is fork tender.
Remove the roast as much as possible and set aside.
With the cornstarch and water, make a slurry by mixing them together until there are no bumps, and add to the veggies with broth and stir. Should thicken the broth.
Serve over mashed potatoes, roasted potatoes, rice or as is.