Sometime we are so busy and all we need is a really good crock pot meal. We all tend to stick with the same crock pot meals over and over again. When people eat this dish they will think you slaved over it forever.
- 1 lb Elk roast
- 3 Strips bacon
- 1/2 C Minced carrots
- 1/3 C fresh parmesan
- 1/2 C Minced onions
- 4 Minced garlic cloves
- 2 t Minced fresh rosemary
- 2 t Minced fresh thyme
- 2 14oz Cans of beef broth
- 1/2 Bottle of Merlot
- 1 or 2 Portobello mushrooms
- Big pinch of red pepper flakes
- Pinch of salt
- 1/4 C Chives
In a fry pan place 1 tsp butter and saute the bacon. Once bacon is crispy remove and add the onions, garlic, carrots, rosemary, thyme and red pepper flakes to the bacon grease.Once the veggies are tender throw everything into a blender or food processor and blend to an even consistency and throw into a crock pot.
In the same pan throw about 2 tsp of oil and 2 tsp butter into the pan. Liberally salt and pepper your roast. Once the pan is hot place the roast into the pan and sear all sides. Once done place into the crock pot. I like to deglaze my pan with a little of the win and poor the deglazed juices in the crock pot as well.
Throw the beef broth and the half bottle of wine into the pot and let cook for a good 4 hours, while you’re at work :), or until the roast is fork tender.
Once The roast is fork tender remove the roast. Cook your pasta according to box and reduce the sauce in a pan. Once the sauce is gravy consistency shred the roast with forks and add to the sauce.
Mushrooms are optional
Saute your sliced Portobello in 1 tsp butter and a pinch of salt and pepper to taste. This will take about 2 minutes.
Serve with a sprinkle or fresh parmesan cheese and chives.