Crock Pot Elk Roast
Since my husband is a hunter, I use a less tender cut of elk for this recipe. However, a boneless chuck beef roast can be substituted for the elk meat. If the meat breaks into pieces when cooking in the skillet, just cook each piece in the skillet until browned.
- 1 (3-pound) boneless chuck or round elk roast, trimmed of extra fat
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 1 (14-ounce) can fat-free beef broth
- 4 cups carrots, cut into 1/2-inch rounds
- 3 cups onion, roughly chopped
- 2 cups mushrooms, sliced
- 1 cup celery, cut into 1/2-inch pieces
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 1 teaspoon chopped garlic
- 2 tablespoons cornstarch
Preparation time 20mins
Cooking time 260mins
Coat a large skillet with nonstick spray and bring to high heat. Season roast with 1/4 teaspoon each salt and pepper. Cook and rotate until all sides are browned, about 5 minutes.
Place in a slow cooker. Add all remaining ingredients except cornstarch, including 3/4 teaspoon each salt and pepper. Gently stir.
Cook on high for 3 to 4 hours or on low for 7 to 8 hours, until roast is cooked through. Turn off slow cooker. In a small bowl, dissolve cornstarch in 2 tablespoons cold water.
Stir cornstarch mixture into liquid in slow cooker. Let sit, uncovered, until slightly thickened, about 5 minutes. Discard thyme. Slice meat and top with veggies and sauce.