Slow Cooked Elk Roast

Some people love to use the slow cooking method for pot roasts and cheaper cuts of meat. Not too mention it’s also a really convenient way to have dinner ready by the time you get home from work. I slow cooked this bottom round roast with leeks and a really good German wheat beer. Then shredded the elk with a fork after slow cooking for 8 hours. I made a quick roux gravy using the broth and served everything with mashed sweet potatoes.

Ingredients

• 1 pound bottom round roast
• 1/2 cup flour
• 4 tablespoons butter
• 2 leek onions, chopped
• 2 cloves garlic, chopped
• 2 cups wheat beer
• 2 cups beef broth
• 1 teaspoon sage, chopped
• salt, to taste

Directions

Heat skillet over medium heat and add 2 tablespoons of butter. Add leeks and garlic and sauté until translucent. Remove onions and set aside. Dredge elk roast in flour shaking off excess. Add remaining butter to skillet along with roast. Sear outside edges of roast until browned. Remove from heat. Turn crock-pot to the lowest setting and add roast, leek onions, wheat beer, beef broth and fresh sage. Cover and cook for 8 hours. Remove from crock-pot and shred with a fork. Pour broth over the top of the shredded meat and serve with mashed potatoes.

Leek Broth Gravy

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups broth from crock-pot
• salt, to taste

On low heat, melt butter in a saucepan and add flour slowly stirring together. Cook for a few minutes and then slowly add the hot broth into roux while stirring at the same time. Your gravy will immediately begin to thicken. Bring to a simmer while stirring to avoid lumps in your gravy.  Season with salt and pepper. Add more liquid if you would like a thinner gravy.

KITCHEN GADGETS & ACCESSORIES USED IN THIS RECIPE
Weston Realtree Slow Cooker, Green, 8 quart