Pot roasts are a typical dish for large pieces of wild game that can be challenging to serve tender. Slow cookers are an option in the preparation of roasts, where time is on your side. A slow-cooked roast with butter, fresh herbs and pickled peppers is easy to prepare, and the outcome bursts with flavor. The butter creeps into the grains of meat, creating unparalleled richness. When served over mashed potatoes, the creamy sauce seeps into spuds, eliminating the need to add extra toppings.
This recipe is perfect for hunting camp or when you don’t have time to prepare a big meal while entertaining a crowd. The slow cooker does the work while you enjoy more time hunting or visiting with friends and family.
Ingredients • 3-4 lbs. elk roast • ½ cup butter • 3 cloves garlic, pressed • 1 Tbsp Worcestershire sauce • 1 Tbsp fresh dill weed, minced • 1 Tbsp fresh parsley, minced • 1 Tbsp onion powder • 1 packet Hi-Mountain Merlot Finishing Sauce with Garlic & Rosemary or Au Jus Gravy Mix • 6-10 pepperoncini peppers • 2 Tbsp canned pepperoncini juice/brine from the jar • salt • freshly cracked black pepper
Directions 1. Place roast in a slow cooker and sprinkle with garlic, Worcestershire sauce, dill, parsley, onion powder, salt, and pepper, and finishing sauce. Place peppers around the roast and distribute the butter evenly. Pour the pickled pepper brine over the top.
2. Turn the slow cooker on high heat and set it for eight hours. After four hours (halfway through cooking time), reduce the heat to low.
3. Serve the roast with butter sauce over egg noodles or mashed potatoes. Add a pepper to top off each plate.
Tip: Add carrots and quartered potatoes to the slow cooker with three hours to go, and they will be ready to serve with the roast.
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