Ingredients:

  • 3-4 lbs elk roast (shoulder or leg cut)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1-inch pieces
  • 4 medium potatoes, peeled and cut into 1-inch cubes
  • 2 cups beef or deer broth
  • 1 cup red wine (optional, can substitute with additional broth)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 teaspoon paprika
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 tablespoon Worcestershire sauce

Instructions:

  1. Trim any excess fat from the elk roast. Pat it dry with paper towels and season generously with salt and pepper.
  2. In a large skillet over medium-high heat, add 2 tablespoons of olive oil. When hot, brown the roast on all sides for about 3-4 minutes per side. This step enhances the flavor but is optional.
  3. In the crock pot
  4. Carefully place the seared or raw roast on top of the vegetables in the crock pot.
  5. In a mixing bowl, combine the broth, red wine (if using), Worcestershire sauce, thyme, rosemary, paprika, and bay leaves. Mix well and pour it over the roast and vegetables.
  6. Cover the crock pot, set it to low, and cook for 8 hours until the elk roast is tender and easily pulls apart with a fork. For a quicker option, you can set it to high and cook for 4-5 hours.
  7. Once cooked, remove the roast from the crock pot and let it rest for 10 minutes before slicing. Remove bay leaves and discard. Serve the roast with the vegetables and sauce from the pot.