This crock pot elk roast is slow-cooked until pull-apart tender, then finished with a rich mushroom gravy made from the braising liquid. It's the kind of meal that feels special but is mostly hands-off. Perfect for cold days, feeding a crowd, or when you want leftovers!
TL;DR
Sear the elk, slow cook it in red wine and stock until fork tender, then use the strained cooking liquid to make a savory mushroom gravy. Cozy, comforting, and ideal for tough cuts of wild game. Check out these other delicious elk recipes!
Ingredients
- Elk Roast: I used an elk neck roast for this recipe, which is ideal for long, slow cooking. Cuts with plenty of connective tissue (like neck, shoulder, or shank) break down over time, keeping the meat tender and moist. Lean cuts like round roast tend to dry out with this method. I love to use round roasts for stir fry like this elk pad see ew rather than cooking them like traditional roasts. This recipe will work with several types of meat: elk, venison, antelope, moose, bear, etc.
- Mushroom Gravy: If you don't love mushrooms, you can make the gravy without them! Just skip step 1 under the mushroom gravy instructions. If you do love mushrooms, you'll also love these elk roast sandwiches or elk stroganoff!
See recipe card for quantities.
Equipment
You'll need a large cast iron or heavy-bottomed skillet for searing and making the gravy, plus a crock pot large enough to comfortably hold the roast and liquid. A fine-mesh strainer is helpful for making a smooth, flavorful gravy.
Step-by-Step Instructions
You'll start by building flavor in layers: a quick sear for the roast, a simple red wine braise, and plenty of time in the slow cooker to do the heavy lifting. The cooking liquid gets turned into a rich, savory mushroom gravy, so nothing goes to waste!
Roast
- Step 1: Pat the elk roast dry with paper towels and season generously on all sides with salt and black pepper.
- Step 2: Heat a large cast iron skillet over medium-high heat. Add the lard or other cooking fat and let it melt. Sear the roast on all sides for 2-3 minutes per side, until well browned. Transfer the roast to a slow cooker.
- Step 3: Reduce the heat on the skillet to medium. Add the butter, onions, garlic, and thyme. Season lightly with salt and pepper and cook for 1-2 minutes, until the onions begin to soften and the aromatics are fragrant.
- Step 4: Add the red wine, Worcestershire sauce, and balsamic vinegar to the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 6-8 minutes, until slightly reduced.
- Step 5: Pour the onion and wine mixture over the roast in the slow cooker.
- Step 6: Add enough stock to just cover the surface of the roast, adding water as needed if you're short on stock.
- Step 7: Add the bay leaves. Cover and cook on low for 6-8 hours, or until the meat is very tender and easily pulls apart.
- Step 8: Carefully remove 3 cups of cooking liquid from the slow cooker and strain through a fine mesh strainer. Leave the remaining liquid and roast in the slow cooker to stay warm while you prepare the gravy.
Mushroom Gravy
- Step 9: Heat a large cast iron skillet over medium-high heat. Add the sliced mushrooms and cook, stirring frequently, until they release their liquid and then reabsorb it, about 7-10 minutes.
- Step 10: Reduce the heat to medium. Add 1 tablespoon butter, the diced onion, and chopped thyme. Season lightly with salt and pepper and cook for 4-5 minutes, until the onions are softened and the thyme is fragrant. Transfer the mushroom mixture to a bowl and set aside.
- Step 11: Add the remaining ⅓ cup butter to the skillet and melt over medium heat. Whisk in the flour
- Step 12: Cook for 2-3 minutes, until bubbly and lightly browned.
- Step 13: Slowly whisk in the reserved strained cooking liquid. Bring to a gentle simmer and cook for 2-3 minutes, until thickened.
- Step 14: Stir the mushroom mixture back into the gravy. Taste and add salt and pepper as needed; the cooking liquid may provide enough seasoning on its own.
Serving
- Step 15: Remove the roast from the slow cooker and let it rest for a few minutes. Shred the meat into large pieces using forks or your hands. Return the shredded meat to the slow cooker with the remaining liquid to keep warm.
- Step 16: Transfer the shredded elk to a serving platter or leave it in the slow cooker. Spoon the mushroom gravy over the top. Garnish with chopped parsley, if desired, and serve warm.
Pro Tips
- Don't skip the sear. Browning the elk before slow cooking adds depth and helps prevent a flat flavor.
- Make sure the roast is completely submerged in liquid to keep it from drying out.
- Taste the gravy before seasoning. The cooking liquid is already concentrated and may not need much added salt.
Storage
Store leftover elk and gravy together in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, and it reheats well on the stovetop or in the microwave. For longer storage, freeze the shredded meat with some cooking liquid for up to 3 months.
What to Serve with Crock Pot Elk Roast
Serve over mashed potatoes, egg noodles, or polenta to soak up the gravy. Roasted carrots, rosemary roasted potatoes, or other roasted veggies make an easy side. A slice of Dutch oven sourdough bread is great for dipping in the gravy! Leftovers are excellent for sandwiches, grain bowls, or a spin on venison shepherd's pie.
Recipe FAQs
Elk roast is best cooked low and slow. In a crock pot, plan on 6-8 hours on low, or until the meat is fork tender and easily pulls apart. Cooking time can vary slightly depending on the cut and size of the roast.
Both methods work, but a crock pot is especially forgiving for lean wild game like elk. The steady, moist heat helps prevent drying and makes it easier to achieve tender results without constant monitoring. An oven braise works well too, but requires a bit more attention.
The key is moisture, time, and temperature. Because elk is very lean, it benefits from a quick sear followed by low, slow cooking in plenty of liquid. Avoid high heat and rushing the process. Give it time to break down, and it will turn out tender and flavorful.
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Thank you!
Annie
📖 Recipe
Crock Pot Elk Roast with Mushroom Gravy
Ingredients
Roast
- 3 lb elk roast (I used neck)
- salt and pepper, to taste
- 1 tablespoon pork lard (or other cooking fat)
- 1 tablespoon butter
- 1 medium yellow onion, julienned
- 5 cloves garlic, smashed
- 2-3 sprigs thyme
- 2 cup red wine
- 2 tablespoon worcestershire sauce
- 2 tablespoon balsamic vinegar
- 3-5 cups stock (beef, wild game, etc.)
- 3 bay leaves
Mushroom Gravy
- 1 lb cremini mushrooms, sliced
- 1 tablespoon butter
- ½ cup yellow onion, diced
- 2 teaspoon chopped thyme
- ⅓ cup butter
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups cooking liquid (form above)
- chopped parsley (optional, for garnish)
Instructions
Roast
- Pat the elk roast dry with paper towels and season generously on all sides with salt and black pepper.
- Heat a large cast iron skillet over medium-high heat. Add the lard or other cooking fat and let it melt. Sear the roast on all sides for 2-3 minutes per side, until well browned. Transfer the roast to a slow cooker.
- Reduce the heat on the skillet to medium. Add the butter, onions, garlic, and thyme. Season lightly with salt and pepper and cook for 1-2 minutes, until the onions begin to soften and the aromatics are fragrant.
- Add the red wine, Worcestershire sauce, and balsamic vinegar to the skillet, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 6-8 minutes, until slightly reduced.
- Pour the onion and wine mixture over the roast in the slow cooker. Add enough stock to just cover the surface of the roast, adding water as needed if you're short on stock. Add the bay leaves.
- Cover and cook on low for 6-8 hours, or until the meat is very tender and easily pulls apart.
- Carefully remove 3 cups of cooking liquid from the slow cooker and strain through a fine mesh strainer. Leave the remaining liquid and roast in the slow cooker to stay warm while you prepare the gravy.
Mushroom Gravy
- Heat a large cast iron skillet over medium-high heat. Add the sliced mushrooms and cook, stirring frequently, until they release their liquid and then reabsorb it, about 7-10 minutes.
- Reduce the heat to medium. Add 1 tablespoon butter, the diced onion, and chopped thyme. Season lightly with salt and pepper and cook for 4-5 minutes, until the onions are softened and the thyme is fragrant. Transfer the mushroom mixture to a bowl and set aside.
- Add the remaining ⅓ cup butter to the skillet and melt over medium heat. Whisk in the flour and cook for 2-3 minutes, until bubbly and lightly browned.
- Slowly whisk in the reserved strained cooking liquid. Bring to a gentle simmer and cook for 2-3 minutes, until thickened. Stir the mushroom mixture back into the gravy. Taste and add salt and pepper as needed; the cooking liquid may provide enough seasoning on its own.
Serving
- Remove the roast from the slow cooker and let it rest for a few minutes. Shred the meat into large pieces using forks or your hands. Return the shredded meat to the slow cooker with the remaining liquid to keep warm.
- Transfer the shredded elk to a serving platter or leave it in the slow cooker. Spoon the mushroom gravy over the top. Garnish with chopped parsley, if desired, and serve warm.
Notes
- I used an elk neck roast for this recipe, which is ideal for long, slow cooking. Cuts with plenty of connective tissue (like neck, shoulder, or shank) break down over time, keeping the meat tender and moist, while lean cuts like round roast tend to dry out with this method. This recipe will work with several types of meat: elk, venison, antelope, moose, bear, etc.
- If you don't love mushrooms, you can make the gravy without them! Just skip step 1 under the mushroom gravy instructions.
- You'll need a large cast iron or heavy-bottomed skillet for searing and making the gravy, plus a crock pot large enough to comfortably hold the roast and liquid. A fine-mesh strainer is helpful for making a smooth, flavorful gravy.
- Don't skip the sear. Browning the elk before slow cooking adds depth and helps prevent a flat flavor.
- Make sure the roast is completely submerged in liquid to keep it from drying out.
- Taste the gravy before seasoning. The cooking liquid is already concentrated and may not need much added salt.
Nichole Lange says
Made this last night for dinner and my husband said this neck roast recipe is a keeper! We really enjoyed how you cook the mushrooms for the sauce. It had a wonderful rich mushroom taste nothing like I’ve had before. We paired this recipe with a side salad and smashed potatoes. For left overs we shredded the rest of the roast in with the sauce to keep it from getting dry. Great the next day too!
Annie Weisz says
This makes my day, Nichole! I love hearing that it's a keeper! That mushroom sauce is one of my favorite parts, too. 🤤 So happy you enjoyed it!
Stacey Cann says
We made this with an elk arm roast. It was amazing!
Annie Weisz says
Thanks so much for your review, Stacey! I'm so glad you loved the roast recipe!
Annie Weisz says
This crock pot elk roast is one of my favorite ways to cook elk when I want big flavor without a lot of hands-on time. The slow cooker does all the work, turning a tough cut into something tender and cozy, especially with that mushroom gravy. If you make it, I’d love to hear how you served it!