Comfort Pot Roast

By jkletzien@juno.com

Brown an elk roast, 2-4 pounds in an electric skillet.

Season with salt, pepper, Lawry’s seasoning and garlic powder.

Add 1 cup of onions, quartered

Pour 1 can of Campbell’s Golden Mushroom Soup, and 1 can of Campbell’s Beefy Mushroom Soup over the roast. Add 1 cup of water.

Allow to cook, on simmer, for 2-3 hrs, depending on the size of the roast. After the initial cooking, slice the roast into nice pieces so they are edible. Return and simmer with the following: cubed potatoes (I like to use redskins), baby carrots and button mushrooms.

Simmer on low until potatoes are carrots are cooked (1 hour).

Accompaniments to the roast can be red cabbage, purchased and sauerkraut, purchased. My husband loves to take this entire meal to elk camp and serve it to all of his buddies. Sometimes I add a nice home made loaf of dill bread or French bread to his gear.

Enjoy!