Pot Luck Elk Roast
This recipe is a favorite at potlucks. Any wild game can be substituted.
Servings: 2 -3 People per pound
Cost: <$10
Equipment
- Rockcrok® 4-qt. Slow Cooker Set
- Garlic press
- Manual Food Processor
- Quality Chef Knife
Ingredients
Wild Game
- 1 Large Elk Roast Cleaned and trimmed
Produce
- 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)
Other
- 1 to 4 cups Water
Instructions
- 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.
Notes
The apple cider vinegar does something to the texture of the meat so it does not turn weird after cooking it so long. You will not taste it in the finished roast.
If this is for a work pot luck you can start the roast before you go to bed.
During camping season I mix up a batch of the veggie mix and freeze in a zip lock for use in dutch oven recipes. You can double up while making this recipe to save time later.
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