Whisk Together The Ketchup, Brown Sugar, Mustard Powder, Lemon Juice, Liquid Smoke, Onion Powder, Garlic Powder, Celery Salt, Black Pepper, Worcestershire Sauce, Nutmeg, And Hot Pepper Sauce In A Bowl. Place The Elk Roast Into A Large Slow Cooker, And Pour The Sauce Overtop. Cover, And Cook On High Until The Meat Shreds Easily With A Fork, About 5 Hours. Shred, And Serve On The Hamburger Buns.