Ingredients:

Elk Roast – thawed and brought to room temperature
Beef broth
Water

BBQ Sauce
2 tablespoons flour
2 tablespoons mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cloves
1 cup brown sugar
1/2 cup apple cider vinegar
1/2 cup water
3 tablespoons soy sauce
1/2 cup ketchup

Place elk roast in slow cooker and cover 3/4 with broth and remaining with water.  Cook on low for 6 to 10 hours.  Throw BBQ sauce ingredients in a sauce pan and whisk until boiling.  Remove roast from slow cooker and shred.  Reserve a few cups of the liquid.  Place shredded elk and BBQ sauce back into slow cooker and simmer.  The longer you simmer the better.  Add reserved water as needed.  

Additions: serve on dinner roll or biscuit and top with cole slaw or sliced apples.

Thanks to our good friends Rachel, Jay, and Eli Beyer for this incredible recipe!