Ingredients
Roast & Seasoning
🥩 3–4 lb elk round roast
🫒 2 tbsp olive oil
🟡 1 tbsp Dijon mustard
🧂 1 tbsp kosher salt
⚫ 2 tsp black pepper
🧄 2 tsp garlic powder
🧅 1 tsp onion powder
🌿 1 tbsp chopped rosemary
🌿 1 tbsp chopped thyme
🌲 1 tsp crushed juniper berries (optional)
🔥 1 tsp smoked paprika
Vegetables (Optional)
🧅 1 onion, quartered
🥕 3 carrots, chunked
🌱 3 celery stalks, chunked
🧄 4–6 garlic cloves, smashed
Braising Liquid
🍷 1 cup dry red wine
🥣 1 cup beef or game stock
🍒 ½ cup cranberry juice or apple cider
🍃 2 bay leaves
Instructions
1. Season the Meat
✋ Pat roast dry
🫒 Rub with olive oil and Dijon mustard
🌿 Mix seasonings and coat roast completely
2. Sear
🔥 Heat Dutch oven over medium-high
🍳 Sear roast on all sides, 3–4 minutes per side
➡️ Remove and set aside
3. Build the Braise
🥘 Add vegetables and sauté lightly
🍷 Pour in wine and scrape browned bits
🥣 Add stock, cranberry juice, and bay leaves
🔄 Return roast to the pot
4. Cook
🔔 Cover and cook at 275°F (135°C) for 2.5–3.5 hrs
🌡️ Cook to 130–135°F internal temperature
5. Rest & Sauce
⏳ Rest 15–20 minutes before slicing
🍶 Strain braising liquid and reduce to a sauce
🧈 Optional: whisk in 1 tbsp butter