Season The Elk Roast With The Steak Seasoning And Sage, And Place Into A Slow Cooker Along With The Onion, Garlic, Cream Of Onion Soup, And Water. Cover, And Cook On Low Until The Elk Is Easily Shredded With A Fork, 5 To 7 Hours. Stir In The Sour Cream, And Cook 30 Minutes More. Shred The Meat Before Serving.