Crock Pot Elk Roast with Mushroom Gravy

crock pot elk roast on plate with mushroom gravy.

5 from 3 votes

Crock Pot Elk Roast with Mushroom Gravy

Crock pot elk roast slow-cooked until tender and finished with a rich mushroom gravy. A cozy, mostly hands-off dinner perfect for cold days and leftovers.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Servings:

Calories: 339kcal

Author: Annie Weisz

Equipment

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.

Nutrition

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