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Crock Pot Elk Roast Recipe

Crock Pot Elk Roast Recipe

5 from 1 vote
This crock pot elk roast is a tender and flavorful dish made by slow cooking lean elk meat with vegetables, herbs, and a savory broth. Perfect for busy days, it delivers a rich, hearty meal with minimal preparation.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb elk roast shoulder or rump
  • 4 carrots peeled and chopped
  • 4 potatoes peeled and chopped
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 cup beef broth or vegetable broth
  • 2 tablespoons olive oil for searing
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1/2 cup red wine optional, for extra flavor
  • 2 tablespoons balsamic vinegar optional

Equipment

  • Crock pot / slow cooker
  • Skillet (for searing)
  • Knife and cutting board
  • Measuring spoons
  • Meat thermometer (optional, for checking doneness)

Method
 

  1. Sear the Meat: Heat olive oil in a skillet over medium-high heat. Season the elk roast with salt, pepper, rosemary, and thyme. Sear the roast on all sides until browned (about 3-4 minutes per side).
  2. Prepare the Crock Pot: Place the carrots, potatoes, onions, and garlic in the bottom of the crock pot. Add the seared elk roast on top.
  3. Add the Liquid: Pour the beef broth (and red wine, if using) into the crock pot. Drizzle balsamic vinegar over the roast for added flavor.
  4. Cook: Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the elk roast is tender and fully cooked (target temperature: 135°F for medium-rare).
  5. Rest and Slice: Remove the roast from the crock pot and let it rest for 10-15 minutes before slicing. Serve with the vegetables and gravy made from the cooking juices.

Notes

  • You can substitute elk with other wild game or beef if preferred.
  • For added flavor, marinate the elk roast in the refrigerator for several hours or overnight before searing.
  • Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.
  • If you prefer a thicker gravy, remove some of the liquid, whisk with flour or cornstarch, and simmer in a pan before serving.
Crock Pot Elk Roast Recipe