- 3 pound elk roast (approximately)
- 2 envelopes of dry onion soup mix
- 4 cubes of beef bouillon
- 1 cup of water
Put all ingredients in crock pot and cook on low for 8 hours. (I do this overnight. Then after I pull it, I refrigerate it).
Pull roast apart with two forks.
Serve on buns. Toppings can include sliced onions, horseradish, hot sauce, jalapeños, etc.
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