20 January, 2019
Pot Luck Elk Roast
January 20th is National Potluck Day.Jump to Recipe
Please rate my recipe at bottom of this page.
Whenever I bring this to a pot luck, not only does the roast get picked clean the veggies left at the bottom (if any) usually go home with someone instead of in the garbage.
I’ve been making this roast for many years for band pot lucks and have been asked for my recipe several times. The recipe has changed a bit over the years and I try new things and I have had some fails. The recipe below is the best outcome over the years.
Tip: Put a grocery bag in a mixing bowl to collect scraps and ends, then tie off and throw away.
Learn from my fails:
- Fail #1:One time I was making the roast for dinner at home, the housekeeper saw it was bubbling and thought she was doing me a favor by turning it down. The roast was not raw but it did not have that “fall apart” quality and did not taste as good. After that, if I have other people in the house, I put a note on my crock pot to leave on high or just tell guests not to turn it down.
- Fail #2: I have also burnt this roast before by not adding enough water. I had asked a house guest to add water if needed and it didn’t happen. Having a little too much water tastes way better than dry and burned and makes for a happier dinner table.
- Fail #3: At a work pot luck a coworker unplugged the crock pot to make some toast then did not re-plug it in. Since then when making anything in a slow cooker for an office pot luck I start it on high the night before then keep it on low while at the office…. and check on it often.
Pot Luck Elk Roast
- Rockcrok® 4-qt. Slow Cooker Set
- Garlic press
- Manual Food Processor
- Quality Chef Knife
- 1 Large Elk Roast Cleaned and trimmed
- 3 Lg cloves Garlic Pressed
- 1 Medium Leek (White Part) Minced
- 1 Medium Yellow Onion Chopped
- 3 – 4 Medium Carrots Chopped into Small Cubes
- 3 – 4 Stocks Celery Chopped into Small Cubes
- 1 Roasted Plabano Pepper Chopped into Small Cubes
From the Pantry
- 1 14.5 oz Can Diced Tomatoes Any variety
- 1 TBSP Olive Oil
- 1 TBSP Apple Cider Vinegar Important
- 1/3 Cup Red Wine or Wyoming Whiskey
Herbs and Spices
- Fresh Ground Pepper
- Fresh Ground Sea Salt
- 1 TBSP Rosemary Dried
- 1 Scant TBSP Thyme Dried
- 1 Scant TBSP Marjoram Dried
- 2 or 3 Bay Leaves
- 1 TSP Sea Salt
- 1/2 TSP White Pepper
Optional Add Ins
- 2 Medium Idaho Potatoes Chopped into Small Cubes (Any variety potato works)
- 1 to 4 cups Water
- Season the roast on all sides with the fresh ground pepper, sea salt, and rosemary. Set aside.
- Use the Manual Food Processor to mince the leak. Cut the onion into 2" pieces and add to the Food Processor and chop to desired size. (Do not use an electric processor, it will make the pieces too small very fast.)
- Cut the carrots, celery, and optional potatoes. Chop the roasted pepper. Set aside.
- Put the Rockcrok® Dutch Oven on the stove and saute the onions mixture and pressed garlic in the olive oil over medium heat, until a little soft. Turn off heat and let cool for 5 minutes. Contents will continue to cook.
- Put the Rockcrok® Dutch Oven into the Rockcrok® Slow Cooker Stand. Place roast on top of the onion/garlic mixture.
- Add the cider, wine or whiskey, tomatoes, herbs, and about a cup of water. Lightly stir.
- Add the veggies and push around the roast. Add enough water so the liquids are even with the veggies, but do not overfill. Leave at least an inch at the top to prevent it from bubbling over.
- Set Rockcrok® Slow Cooker Stand to high and cook all day, 8 to 12 hours. If your crock pot is smaller you may want to check on the roast during your lunch hour and add liquids as needed.
- About a half hour before you transport the roast, give the veggies a little stir and turn Rockcrok to warm. To transport put the dutch oven in a cozy. Return to base and set on warm at the pot luck.