3 pounds roast of elk, deer, bison, moose or antelope
2 white onions, chopped
*4 carrots, chopped
2 cups green chilies, roasted, peeled and chopped
2-3 potatoes peeled and cut into inch-sized squares
*3-5 cloves crushed garlic
2 T black pepper (or less if you’re not crazy about it; we like lots)
salt to taste
Rub roast with spices before placing in pot.
Place vegetables in bottom of medium sized pot (or the size that will accommodate your roast) with roast on top, fat side up.
Ass 1/2 cup of water or broth to pot so meat won't dry.
Cook on medium for 8 hours
Use a meat thermometer to make certain the core temperature of the roast is 160 degrees When done, remove and allow to sit for ten minutes before slicing.