Crock Pot Roast Elk is a tasty, low-fat, high-protein alternative to beef pot roast. Elk meat recipes at the Recipe for Travel are heart-healthy variations on traditional beef dishes that will impress any meat lover.
A Classic Pot Roast With Elk Meat
This crock-pot elk recipe calls for a frozen elk roast. If you use a fresh elk roast, be sure to reduce the cooking time accordingly. You can find out more about cooking elk here.
Ingredients for Elk Roast in the Crock Pot
- Elk roast, 2 to 4 lbs frozen (rump, bottom or top round, sirloin tip)
- Onion, 1 large cut in quarters
- Beef or vegetable broth, 1 can
- Thyme, 1/8th tsp dried
- Savoury, 1/8th tsp dried
- Salt and pepper
Cooking Method for Crock Pot Roast Elk Meat
- Place frozen elk meat in crockpot.
- Add quartered onions, broth and herbs.
- Salt and pepper.
- Cover with lid.
- Cook on high for 5 to 6 hours.
- Add potatoes and carrots.
- Cook until vegetables are soft and elk roast pulls apart easily, 1 1/2 to 2 hours longer.
- Remove elk meat and vegetables from crock-pot and keep warm.
- Thicken remaining liquid with flour to make a thick gravy.
- Serve
At times we do not add the vegetables, instead we serve the thickened gravy and elk meat over buttered noodles.
With Permission: Eramosa Elk Country Store
