I also like to use fire-roasted canned tomatoes in this dish. You don’t need to cook the meat in this step, just get a nice sear for added flavor. I like to take a few extra minutes and brown the roast, after seasoning it well with salt and pepper, all over in a cast-iron skillet before adding it to the slow cooker. The secret to a good slow-cooker roast is to build layers of flavor. The results are always fall-apart tender and delicious. I’ve made it with elk, both mule and whitetail deer, and even bear. This Italian-style roast works well with just about any kind of wild game. Prepare the roast before heading to work or to spend a day outdoors, turn it to low, and you have a meal with all the rich flavor you love ready to eat when you get home. That’s where the Weston Realtree Slow Cooker shines. ![]() Slow Cooker Italian Elk Pot RoastĮveryone loves the slow-cooked flavor of a good pot roast, but not everyone loves spending all day simmering one in the oven or on the stovetop. Slice meat and top with veggies and sauce. Let sit, uncovered, until slightly thickened, about 5 minutes. Stir cornstarch mixture into liquid in slow cooker. In a small bowl, dissolve cornstarch in 2 tablespoons cold water. Gently stir.Ĭook on high for 3 to 4 hours or on low for 7 to 8 hours, until roast is cooked through. Add all remaining ingredients except cornstarch, including 3/4 teaspoon each salt and pepper. Cook and rotate until all sides are browned, about 5 minutes. Season roast with 1/4 teaspoon each salt and pepper.
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