3 or 4 lb. deer roast
2 packs Au Jus mix
1 lg. onion (thick sliced)
2 slices bacon
4 carrots (cut into chunks)
2 stalks celery (thick sliced)
6 potatoes (peeled, quartered)
Salt and pepper
4 tbsp. flour
4 tbsp. butter (melted)
2 c. stock

Using 1 pack of Au Jus mix, rub over all sides of roast. Place roast in Dutch oven or roaster. Place 2 slices onion and bacon on top of roast. Put remaining onions, carrots and celery around roast. Add 3 cups water. Cover roast and cook 1 hour in a 350 degree preheated oven. Remove from oven. Add potatoes.

Put remaining Au Jus mix into a bowl. Stir in 1 cup water until blended. Pour over vegetables. Cover roast, return to oven and cook for 1 hour or until meat is tender. Remove roast to serving platter and cover. Measure and reserve 2 cups stock. Put vegetables and remaining stock in serving bowl. Salt and pepper to taste.

Make a roux by dissolving the 4 tablespoons flour into the 4 tablespoons melted butter, stirring until completely blended. Put the reserved stock into a saucepan and stir in the roux until smooth. Stirring constantly, bring to a boil. Continue cooking until thickened. Slice roast. Serve gravy over meat (and vegetables if desired).