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This is an easy, all-day slow cooker recipe for elk roast. I’m always looking for good ways to empty the freezer of the wild game that my husband brings home. Serve this over egg noodles, mashed potatoes, or rice.
Ingredients
- 1 ½ pounds elk roast
- 1 ½ tablespoons steak seasoning
- 1 teaspoon rubbed sage
- 1 (10.5 ounce) can condensed cream of onion soup
- 1 cup water
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 1 cup sour cream
Directions
Step 1
Season elk roast with steak seasoning and sage; place into a slow cooker.
Step 2
Stir condensed soup, water, onion, and garlic together in a bowl; pour over roast. Cover and cook on Low until meat is easily shredded with a fork, 5 to 7 hours. Stir in sour cream and cook for 30 minutes more.
Step 3
Remove meat and shred with a fork. Return shredded meat to the slow cooker and mix with sauce.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 242 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat6g | 31% |
| Cholesterol75mg | 25% |
| Sodium1140mg | 50% |
| Total Carbohydrate10g | 3% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein24g | |
| Vitamin C3mg | 13% |
| Calcium85mg | 7% |
| Iron3mg | 17% |
| Potassium379mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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