London Broil Of Elk Pot Roast

     Ideally, best prepared in a cast iron covered roaster. This is a great slow roast or crock pot recipe.

London Broil Of Elk Pot Roast

3-5 Lb. London Broil or Roast

4 Medium Potatoes

3 Carrots

1 Yellow Onion

2 Cloves Crushed Garlic

3 Stalks of Celery

1 Pkg. White Mushrooms

1 Pkg. Beef Au Jus

2 T. Worcestershire Sauce

1T. Corn Starch

1 1/2 C. Warm Water

Preheat oven to 300 degrees

Salt & Pepper the roast, then place it in the roasting pan.

Cut the vegetables into bite sized pieces and place on top of the roast.

In a 2 cup measuring cup, measure 1 1/2 C. of water. Dissolve the au jus and corn starch in the water. Add the Worcestershire sauce & mix.  

Pour the mixture into the roasting pan and cover.

Place in a 300 degree oven for 2 hours.  

Baste occasionally.

Continue roasting uncovered until vegetables are cooked through and roast reaches 165 internal temp.

The roast should be ready to fall apart, but you can roast until it does if you want.  Just add enough liquid so your gravy doesn't dry out.

Serve with a nice fresh baked bread.  

This is going to do a pretty good job of feeding  4 people. (We eat a lot here in the woods)