Potted Elk Roast
Experience the deep, rustic flavors of the wild with this comforting Potted Elk Roast recipe! Perfectly seared and slow-braised in a rich blend of beef stock, tomato paste, and Worcestershire sauce, this tender elk roast is surrounded by hearty root vegetables like carrots, celery, and potatoes. Aromatics including garlic, fresh thyme, and bay leaves infuse every bite with earthy warmth, while a final flour slurry thickens the sauce to perfection. This recipe is designed for your Dutch oven and requires minimal effort for maximum flavor, making it an ideal choice for special family dinners or cozy evenings at home. With its fall-apart tenderness and bold, savory taste, this elk roast is a show-stopping centerpiece that truly celebrates the art of slow cooking.
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Recipe Information
Ingredients
- 3 pounds elk roast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 4 medium red potatoes
- 3 cups beef stock
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon worcestershire sauce
- 2 tablespoons flour
- 0.25 cup water
Instructions
Preheat your oven to 325°F (160°C).
Pat the elk roast dry with paper towels and season it on all sides with salt and black pepper.
In a large Dutch oven or heavy oven-safe pot, heat the olive oil over medium-high heat.
Sear the elk roast on all sides until it develops a golden-brown crust, about 2-3 minutes per side. Remove the roast from the pot and set it aside.
Peel and dice the onion, carrots, and celery. Mince the garlic. Cut the potatoes into quarters.
Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened. Stir in the garlic and cook for an additional minute.
Deglaze the pot by adding a splash of the beef stock, scraping up any browned bits from the bottom.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Return the elk roast to the pot, nestling it among the vegetables.
Add the beef stock, potatoes, thyme sprigs, bay leaves, and worcestershire sauce to the pot. Bring to a simmer.
Cover the pot with a lid and transfer it to the preheated oven.
Cook for 3 1/2 to 4 hours, or until the elk roast is fork-tender.
Remove the pot from the oven. Discard the bay leaves and thyme sprigs.
To thicken the sauce, mix the flour and water in a small bowl to form a slurry. Stir the slurry into the pot and simmer on the stovetop for 5-10 minutes until the sauce thickens.
Serve the potted elk roast hot, accompanied by the tender vegetables and rich sauce.
Nutrition Facts
Calories |
3042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 884 mg | 295% | |
| Sodium | 8625 mg | 375% | |
| Total Carbohydrate | 185.4 g | 67% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 31.9 g | ||
| Protein | 397.9 g | 796% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 423 mg | 33% | |
| Iron | 63.7 mg | 354% | |
| Potassium | 9421 mg | 200% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
