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Elk Roast Dinner
1 2 to 2 lb Elk Roast
2 T vegetable or olive oil5 or 6 med potatoes
1 med onion
5 carrots
1 env onion soup mix
4 T corn starch
water Heat oil in a large skillet or roaster pan and brown roast on all sides. Place roast in a roaster pan and add 2 inches of water. Peel and chunk vegetables into 1 2 inch pieces and arrange around roast. In a small bowl, dissolve onion soup mix in 2 c. water and pour over roast. Insert a meat thermometer halfway into the thickest part of the roast and cover. Bake at 350 degrees for 1 1/4 hours or until thermometer reads 140 degrees. Take out of oven and carefully remove roast from pan. Place on a cutting board and cover with foil. Let roast rest for ten minutes. Meanwhile, spoon vegetables into a serving dish and keep warm. Scrape the bottom of the roaster pan and pour broth and any browned bits into a saucepan. Heat to boiling. In a small bowl combine 4 T of cornstarch and 4 T water. Stir into broth, reduce heat to medium/low and stir occasionally until thickened.
Carve roast against the grain and serve with potatoes, carrots and gravy. Serves: 6 to 8
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