Quick, easy, kid friendly elk roast

We have been really busy lately and eating lots of crock pot meals. Tonight's meal was a combo  of what we had left from that and wanting something a little different.  Normally I don't make gravy in the crock pot but today I did.

1 Elk roast

6 red potatoes

2 cans cream of whatever soup

Powered garlic

Powered onion 

salt

Water

Worcestershire sauce

So I should mention that my elk roast was still a little frozen as I took it out of the freezer right before bed the night before making this and when I got it out of the fridge it was still partly frozen.

Put roast in crock pot and cover both sides with garlic powder, onion powder, and salt.  

Cut potatoes into quarters and place around the elk roast

Cover and cook on low for 5 hrs

Combine 2 cans of cream of whatever soup (I used I chicken and one mushroom) with enough water to make it smoothish about 1 1/4 cups

Pour mixture over elk and potatoes, stir to coat potatoes

Add 3 splashes of Worcestershire sauce 

Cover, cook on low for 1.5 hours

 Remove Elk and slice

Keep potatoes and gravy in crock pot uncovered on warm for about 15 minutes to allow the gravy to thicken.

I will be honest it is not the best looking dinner, see..

But it is very yummy and my kids love it!

We had apples and carrots with ours.  You could add the carrots in with the potatoes but my kids love to make the carrots say crunch so I don't normally cook them.

Amazing creaming yummy dairy free (before the toppings) potato soup

Have you ever thrown together dinner combining a few different recipes and your own laziness and had it turn AMAZING!!  Well I just did! And I have to wright it down so I won't forget it so I am sharing it with the word, or a least the people who read my blog :)

I took my 6 QT pot coated the bottom with EVO turned it on medium heat.
Chopped up a medium sized leek and tossed it.  

Then after a few minutes I tossed in two handfuls each of THRIVE Chopped Onions and THRIVE Celery, mixed it all together. 

Added 6 cups chicken broth (you could use vegetable broth to make it vegan) and turned up the heat. Then peeled 3 russet potatoes rinsed and chopped them right into the pot.
Then grabbed 3 red potatoes rinsed them and chopped them right in, peels on.

Take 2 cans of white beans, drain and rinse then put them in.

Next a head of cauliflower chopped right into the pot. 
Then added a little bit of water to cover everything or you could use more broth

Brought it to a boil then covered and turned it down to medium.

And walked away for 30 minutes ish maybe 40, till everything is soft and mushy.

Add some salt break out the immersion blender and turn it on high and mush it all up.

Optional toppings include bacon, sour cream, green onions, cheese, or nothing at all. It is good with any combination of toppings.

Next time I will have to take pictures as I go.