Elk Roast

Any advice on how to make my elk roast taste better? I usually put in 2 cans of French onion consentrate campbell soup, I put in a little water until the liquid is about 3/4 covering the Roast. I put in potatoes and carrots also.
It has been pretty dry lately. I also put it in Frozen and leave it in the crock pot for 7 to 8 hours on low.
thanks for the help


I'll tell you who it was . . . it was that D@MN Sasquatch!

Slice up an onion, put half the slices on the bottom of the slow cooker, put your roast on the onion slices and add your potatoes and carrots and the rest of the onion.Mix up a package of au jus mix and pour over the roast and veggies. Cook it as you usually do. You will love it.

This is a copy of a post I made a while back. Try itIf you haven't discovered Mr. Yoshida's Original Gourmet Sweet and Savory you're missing out. I buy it in 63oz bottles at Costco. I use it on chicken, fish, making jerky, and especially cooking deer and elk roasts. Here's my method and once you try it, it will be one of your favorites. I don't brown the roast. I just put it in the bottom of the slow cooker crock pot. Pour about 3/4 to a cup of Mr Yoshida's over the roast, then add water to cover the rest of the roast. Throw in about 1 and 1/2 cups sliced mushrooms, and one chopped up onion. Add one or two packages of brown gravy mix and seasonings like garlic pepper etc. Then if need be, add a little more water to fill the crock pot about 3/4 full.
Let it cook until the meat is tender enough to fall apart when you try to lift it out with a fork,(6 to 8 hours). Remove the meat and cover it with aluminum foil to retain the heat. Pour what is left in a sauce pan, bring it to a boil and thicken it as desired with a mixture of flour/cold water. (I stir this flour/water mix good and strain it to get the lumps out) You can season it a little more if you want but it makes the tastiest, sweet gravy you will ever have. Pour the gravy over the sliced roast and mashed potatoes. Lots of flavor, no fat, and you won't EVER taste a better meal.

Thank you, I will have to try both of these ways. I try to make a roast every sunday.


I'll tell you who it was . . . it was that D@MN Sasquatch!

Hey bucklover: How do you use Mr. oshidas for fish and jerky?
Thanks

I guess I should have clarified, but we were talking roasts at the time. When I said I used Mr Yoshidas for fish I was referring to salmon. I took a trip to Alaska a few years back and brought back a pile of fillets. I would soak the fillets for an hour or so in the Mr Yoshdas and a little Olive oil, season them with whatever you like and then throw them on the grill, skin down first. Before turning them, baste them on the top with the same mixture. It was great! As far as jerky goes. Mr. Yoshidas makes a great starter base. I add brown sugar, some Greek Peperoncini juice from the bottle the peppers came in, a little liquid smoke,cover it up and let the jerky strips marinate for 3 or 4 days in the fridge. Stir it around every day. Take the strips out and lay them on the smoker racks, sprinkle them with a little red/black pepper, or garlic salt, or plain pepper, or a combination of whatever your taste buds are screaming for. Let the meat sit on the racks until it starts to look a little glazed. This just dries it out a little so it's not so messy in the oven. If you have good smoker that you can control the heat, use it with hickory chips or cherry wood chips, if not just finish it off in the oven at low heat. Take the meat out of the oven/smoker before the meat is too dry. It will dry a lot on its own after it is out. Just check it by sampling once in a while. Make sure to line the bottom with aluminum foil because there will be a lot of dripping. Put the jerky in freezer baggies, and store them in the freezer. Hope this helps, Good Luck!

I guess I'm not that creative. I season it well with salt, pepper, and fresh garlic. Put a little water in the pan, some fresh onion on top, and sear at a high temp for an hour. I add what I think I'll want for gravy. Then turn down to 320 or so and cook for two or three more hours (covered). I put the spuds and carrots in an hour before eatin time. That crunchy outside with juicy inside is hard to beat.

I like the Mr. Yoshidas, but I tried the above recipe, which sounded great considering I like the stuff, but it was way to sweet for our tastes. I'll continue to use it for stir fry.

Just use less Mr. Yoshidas.

Try replacing the water with a pot of coffee. Yes I said coffee. A pack of onion soup mix, a few cloves of garlic, lots of jockos steak seasoning or montreal steak seasoning and your good to go. You will not taste the coffee. It will however break the meat down and taste wonderful. My friends do this in camp in a dutch oven. We start it in the morning before we leave on our hunt and bury it. When we get back we throw in a few whole un cooked potatoes. An hour later we dig in. The potatoes do not even need butter.

>Try replacing the water with a
>pot of coffee. Yes I
>said coffee. A pack of
>onion soup mix, a few
>cloves of garlic, lots of
>jockos steak seasoning or montreal
>steak seasoning and your good
>to go. You will not
>taste the coffee. It will
>however break the meat down
>and taste wonderful. My friends
>do this in camp in
>a dutch oven. We start
>it in the morning before
>we leave on our hunt
>and bury it. When we
>get back we throw in
>a few whole un cooked
>potatoes. An hour later we
>dig in. The potatoes do
>not even need butter.
GOING TO TRY THE COFFEE:have used the all of the above ingredients,but never though of coffee..GOOD READ!!!