Allow a 3-4lb roast to reach room temperature. Brown in 1/4c olive oil in a large cast iron skillet. Transfer the roast to the slow cooker, add a quart of V-8 vegetable juice, 2 teaspoons sea salt, and 1 teaspoon black pepper. Sautee 6 cloves minced garlic in the remaining oil, turn to low and add 1/4c whole wheat flour. Sautee the flour/oil/garlic mix on LOW for 10 minutes, stirring frequently. Add this mix to the slow cooker, and deglaze the cast iron with any hearty red wine - add to slow cooker.
Let the elk roast slow cook overnight. In the morning add 1/4ed onions, carrots and potatos to fill the crock pot - add extra water if needed. Ready to eat for dinner!