Herb-Crusted Elk Chuck Roast

1. Prepare the roast and oven: Pat the elk roast dry using paper towels and allow it to come to room temp. Preheat your oven to 150°C (300°F).
2. Sear the roast: In a Dutch oven or large pan, heat 2 tbsp of ghee, butter or olive oil over medium-high heat. Sear the roast on all sides until deeply browned, so about 3-4 minutes per side. Remove the roast and set it aside.
3. Mix the herb crust: In a small bowl, combine the rosemary, thyme, sage, Dijon mustard, olive oil, lemon zest (if using), salt, and pepper. Mix into a thick, aromatic herb paste.
4. Coat the roast: Rub the herb mixture evenly over the surface of the seared roast. Don’t be shy, as this forms a flavourful crust as it roasts! 
5. Build the braise: Place the sliced onion and smashed garlic into the pot. Nestle the herb-coated roast on top. Pour in your stock or wine so the liquid reaches about one-third to halfway up the sides of the roast.
6. Slow roast until tender: Cover the pot with a lid or foil and roast in the preheated oven for 3.5 to 4 hours, or until the meat is fork-tender.
7. Brown the crust (optional): For an extra-caramelized herb crust, uncover the roast for the final 20-25 minutes of cooking (it's worth it!).
8. Let it rest: Remove the roast from the oven. Tent loosely with foil and let rest for 10-15 minutes before slicing or shredding.
9. Make a quick pan sauce (optional): Return the pot to the stovetop over medium heat. Skim off excess fat, then reduce the remaining juices and softened onions into a savoury sauce. Add a splash of wine or broth if needed, then strain or purée to make it smoother.

Complementary Sides:

• Garlic mashed potatoes or roasted root vegetables
• Honey-glazed carrots or braised greens
• Buttered barley bread or a crusty multigrain 

Frequently Asked Questions:

Is elk tough or gamey?

Not when properly cooked (especially this cut). Elk is naturally lean, but when braised low and slow, it becomes fork-tender and full of flavour. It’s less “gamey” than people expect, especially when well-seasoned and paired with herbs.

Can I substitute another meat if I don’t have elk?

Yes, this recipe works beautifully with beef chuck roast or bison as well. Just keep an eye on cook times, as leaner cuts can dry out if overcooked.

Do I need to use wine in the braise?

No, you can use all stock if you prefer. Wine adds depth, but the herb crust and slow cooking bring plenty of flavour on their own.

Can I make this in a slow cooker?

You can, though we recommend searing the roast and prepping the herb crust as written for best flavour. Then transfer everything to the slow cooker and cook on low for 8-10 hours, or until tender.

What if I don’t have fresh herbs?

Dried herbs work in a pinch; reduce the amounts (about 1/3 of what’s listed for fresh). The flavour won’t be quite as vibrant, but it will still be delicious.

How do I store leftovers?

Store cooled leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it in portions for up to 2 months, making it ideal for adding to quick meals like tacos or grain bowls.

Is elk a good choice for meal prep?

Absolutely. Elk is lean but filling, and this roast stays moist when reheated. It’s excellent in sandwiches, wraps, or with simple sides throughout the week.

Is this elk roast kid-friendly?

Yes! The herb-crusted elk roast has a mild, beef-like flavour that’s not gamey, making it great for kids. The slow-roast method ensures the meat is fork-tender and easy to chew, even for little ones. The herb crust is aromatic but not spicy, and you can tone it down if needed. Elk is also a nutrient-rich option, free from hormones and additives, making it great for growing bodies. Pair it with mashed potatoes or sweet carrots for a comforting, balanced family meal. Leftovers work great in wraps or lunchboxes, too!