This spectacular recipe for Elk Roast was contributed by Laura Knowlton. Laura and her husband recently moved to Colorado and purchased their dream home in the mountains. They try to live as simply as possible, keeping with a minimalist lifestyle and reducing the load on the environment they love so dearly. Laura has been experimenting with Elk since the meat is in such abundance where they live. She and her husband will most likely be hunting this fall, providing food for their freezer for year round.
The recipe yielded a dish more flavorful and tender than any beef roast Laura has ever made. The gravy was very flavorful as well. The Elk’s lack of fat makes this a lean feel-good meal that you can enjoy without any guilt.
ELK ROAST IN SLOW COOKER, yield 4 -6 servings
1 Elk roast or loin (1-2lbs)
All-purpose flour (for dredging)
Salt and Pepper
1 Tbsp olive oil
1 Tbsp butter
1 large yellow onion, sliced
3 cans low sodium beef broth
2 tsp dried sage
2 bay leaves
2-3 lbs yellow potatoes
1 bag baby carrots
Heat the olive oil and butter in a large skillet over med-high heat. Sauté the onion just until it has some color, then add to a large crock pot.
Salt and pepper the outside of the elk roast. Coat the roast in flour on all sides. Place the roast in the same skillet and sear on all sides until there is no more raw flour visible.
Place the roast in the large crock pot on top of the onions. Add beef broth, sage, bay leaves, and enough water to cover the top of the roast. Set crock pot on low and cook overnight or 9 hours.
Add potatoes and carrots to the crock pot and cook an additional 2 hours.
3 cups broth from crock pot, divided
2 Tbsp flour
Salt and Pepper to taste
Add 1 cup broth to the flour in a blender and mix until smooth, or whisk by hand.
Heat remaining broth in a skillet over high heat. When broth is to the boiling stage, add blended slurry to the skillet slowly, whisking as you pour. Cook on med-high heat for 10 minutes, whisking often. Turn heat to low and whisk as the gravy thickens. If you like your gravy thicker, add more flour slurry.
Serve with crusty bread.
Recipe by Laura Knowlton.
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