Potted Elk Roast

3-4 lbs elk rump roast
3 tablespoons butter
1/4 lb potatoes, peeled and cut into chunks
1/4 lb carrots, peeled and cut into chunks
1/4 lb onions, peeled and sliced
1/4 green pepper, seeded and cut into cubes
1 package onion soup mix
salt and pepper
1/4 cup red wine
1/4 cup water
2 tablespoons flour

Melt butter in heavy skillet over medium heat.
Brown meat on four sides.
Remove meat from skillet and place in a large slow cooker.
Add remaining ingredients, except flour.
Cook on low for 8 hours or until meat falls apart with a fork.
Remove meat and vegetables to serving platter.
Keep warm.
Blend flour into 1 cup broth.
Place in saucepan with remaining broth and bring to boil.
Cook, stirring constantly, for 2-3 minutes, or until thick.
Serve with sliced meat and vegetables.
Serves 4-6