If you have time, drain the elk roast in a colander set in a bowl overnight to try to get some of the blood out.

Turn on the instant pot so it gets hot enough to cook the bacon and brown the meat.

Par-cook the bacon slices in the bottom of the pot. What you're looking for is there to be enough grease left over to brown the meat and cook the vegetables. This step probably takes about 5-8 minutes.

Shake some salt and pepper all over the elk roast - feel free to use a generous amount; if the elk roast is thick enough, a thick crust of salt and pepper will make it wonderful! Kosher salt, not table salt.

When the bacon is done, remove it and set aside. Add the elk roast to the instant pot to sear and brown on all sides in the bacon grease - about 5 minutes per side. You may have to do this in batches if you're doing multiple roasts (like with smaller venison roasts).

If you haven't already, use this time to chop your onions, chop your garlic, and slice your mushrooms.

Once the elk roast is browned, remove it and set aside. Add the onions, garlic, and mushrooms to the pot and saute until translucent and cooked. (In a pinch, I'll use dried mushroom powder from the mushrooms I foraged for over the summer and dehydrated at home.)

Add the elk roast back to the pot, top with bacon, and add the remaining ingredients (but not the corn starch).

Once the elk roast is done, remove the roast to a cutting board, turn up the heat on the instant pot (no lid needed) to start boiling the liquid. Take 3 tablespoons of the juice and add it to a small bowl. Stir the 1 tablespoon of corn starch into the juice until well mixed. Pour the corn starch mix into the elk roast juice, and stir to incorporate. Let this mixture boil until thick - this usually takes the time it takes to cut up the elk roast.

Slice the elk roast and serve the gravy on the side as an option to pour on top. The gravy is so good, it could be it's own side.