Dutch Oven Elk

3 -4 Lbs. Rump Roast 5 Tbsp. Butter 1 Lb. Potatoes, peeled and cut into chunks 1/2 Lb. Carrots, peeled and cut into chunks 1/2 Lb. Onions, peeled and cut into chunks 1/2 Green Pepper, chopped 1 Package Onion Soup Mix Salt & Pepper to taste 1/4 Cup Water 3 Tbsp. Flour Directions: Brown meat in melted butter on all sides, using a 14" Dutch Oven with 17 charcoals on the bottom. Add the remaining ingredients, except the flour and cook for 3 hours with 17 coals on the top and 10 on the bottom. You will have to replace the briquettes 3 or more times in the 3 hours depending on the altitude you are cooking at. Add the flour when the roast is done to thicken the juices. Remember when you see steam coming out from under the lid you know it done. Serves: 4 to 6
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