INGREDIENTS:

• 3 to 4 lb. boneless elk rump roast or substitute
• 1/2 cup catsup
• 1/4 cup packed brown sugar 
• 1 tablespoon prepared mustard
• 1 tablespoon liquid smoke  flavoring (optional)
• 1 tablespoon fresh lemon juice
• 1 tablespoon soy sauce
• 2 teaspoons Worcestershire sauce
• 2 teaspoons celery salt
• 2 teaspoons coarsely ground pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground nutmeg

Directions:

Heat oven to 350 degrees Place roast in bottom of 3 qt. roasting pan with cover. Set aside. In medium mixing bowl, combine remaining ingredients. Pour mixture over roast. Cover tightly. Bake for 2 to 2 1/2 hours, until meat is tender Remove cover. Bake for 30 minutes longer. Let roast stand for 10 minutes. Carve roast across grain into thin slices.