First-Snowfall-Of-The-Winter Elk Roast

We're so lucky to have an Elk Ranch not far from here.  I bought this roast from them at one of our Wednesday Downtown Markets this summer.  Tonight seems like the perfect night for it.  This never-fail 'recipe' is one I use for all good quality lean red meat roasts.  It also works well for pork and chicken.

2-3#     roast - beef, pork loin, elk, venison

                         or boneless chicken breasts

1 can   cream of:  Campbell's mushroom, (onion, 

             asparagus, celery, chicken, etc.) soup

1 pkg  Lipton's dry onion soup

Put fresh (or frozen-thawed) meat into crock pot.  Mix soup, 1 can of water and dry soup together and pour over the meat.  Cover and cook on high until it's a bubbling mass.  Turn the heat down, move the meat around a little so it doesn't stick.  Check in an hour or two, move it around again and add water or a little wine if needed.  Cook on low-medium just so there's a little bubbling going on - for 3-5 hours.  Serve with roasted potatoes, onions, carrots - or - steamed vegetables and garlic mashed potatoes, using the soup-liquid in the pan for gravy.  Put the roast on a cutting board and let it rest, covered for 5 minutes before slicing.  MmmMmm Good!  :o)

Today's vegetables were an assortment I combined then cooked separately from the meat.  Fresh sliced peppers, onions, carrots, sweet potatoes, Yukon gold potatoes and frozen green beans, minimally cooked then buttered. . .Lin