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.
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 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.