Peppercorn-Garlic Elk Roast

We always have plenty of elk meat in our freezer, so I figured it was time to learn how to cook a roast! This recipe turned out great, and was a big hit with my in-laws. It would work with a beef roast as well!

One 3-4lb elk or beef roast
One packet of McCormick Peppercorn Garlic dry marinade
1 Tablespoon minced roasted garlic
1 Tablespoon cracked peppercorns
3 Tablespoons Balsamic vinegar
1/4 Cup soy sauce
2 Tablespoons Worcestershire sauce

In a small bowl, mix dry marinade, roasted garlic, and peppercorns. Rub into the roast. Place roast in Crock-Pot Slow Cooker. Make several shallow slits in the top of the roast. In another small bowl, mix together vinegar, soy sauce, and Worcestershire sauce. Use a meat injector to inject 4-5 tablespoons throughout the roast. Pour the rest of the mixture over the top. Cook in slow cooker on low for 8-10 hours or on high for 4-5 hours!