🧾 Ingredients

🥩 Meat
• 2–3 lb elk round roast

🫒 Seasoning & Cooking
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme or rosemary
• 1 cup beef or game stock
• 1 tbsp Worcestershire sauce

🥖 For Serving
• Hoagie rolls or crusty buns

✨ Optional Toppings
• Caramelized onions
• Provolone or Swiss cheese
• Horseradish mayo or mustard

🔪 Instructions

🧂 Season the Roast
• Rub elk with olive oil, salt, pepper, garlic powder, onion powder, and herbs

🔥 Sear
• Heat a Dutch oven or heavy pot over medium-high heat
• Sear roast on all sides until nicely browned

⏳ Roast Low & Slow
• Add stock and Worcestershire sauce
• Cover and cook at 300°F (150°C) for 2–2½ hours, until fork-tender

🛑 Rest & Slice
• Remove roast and rest for 10 minutes
• Slice thin against the grain or lightly shred

🥪 Build the Sandwiches
• Pile elk onto buns
• Spoon cooking juices over the meat
• Add cheese and toppings as desired

✅ Tip

Elk is very lean and dries quickly — slice thin and against the grain, and don’t skip the juices for maximum tenderness and flavour 💧