Crock Pot Elk Roast Sandwiches

Servings: 8 Prep Time: 15 minutes Cook Time: 8 hours

Picture the best elk roast recipe in sandwich form. The tender shredded meat is packed with amazing flavor from red wine and fresh herbs. Topped with caramelized mushrooms and onions, and gooey melted Swiss cheese, all on a toasty hoagie roll, these sandwiches are the perfect comfort food.

Ingredients: – elk neck roast (or other wild game roast) – salt and black pepper – pork lard (or other cooking fat) – yellow onion – butter – garlic – thyme – red wine – Worcestershire sauce – stock (wild game, beef, etc.) – bay leaves – crimini mushrooms – all-purpose flour – hoagie rolls – Swiss cheese

Season elk roast with salt and pepper. Heat a large cast iron skillet over medium-high heat. Add lard to the pan and let it melt. Add the roast to the hot pan and sear each side for 2-3 minutes or until browned.

Place the roast in the crock pot. Reduce the heat on the cast iron pan to medium. Add butter, onions, garlic cloves, and thyme to the pan. Season with salt and pepper and cook for 1-2 minutes or until the onions are starting to soften.

Add red wine and Worcestershire sauce to the pan and bring the mixture to a simmer. Scrape up the browned bits from the bottom of the pan and simmer for 6-8 minutes.

Add red wine and onion mixture and enough stock to the slow cooker to completely cover the surface of the roast. Add bay leaves. Cook the meat on low for 6-8 hours or until it becomes tender and can be easily pulled apart.

Remove the cooked roast from the slow cooker. Let the roast rest for a few minutes before shredding. Using forks or your hands, shred the meat.

Make gravy from the cooking liquid (recipe below) and mix with the shredded meat.

Add meat, sauteed mushrooms and onions, and Swiss cheese to a hoagie roll. Broil on low or until the cheese is melted and the buns are lightly toasted.

Serve and enjoy!

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