Slow Cooked Elk Eye of Round Roast

Ingredients:

• 1 Elk eye of round roast (2-3 lbs)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp kosher salt
• 1 cup beef or elk broth
• 1 cup red wine (optional)
• 1 large onion, sliced
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4-5 small potatoes, halved

Instructions:

1. Prepare the Elk Roast:
   Pat the elk roast dry with paper towels. Rub it all over with olive oil, garlic, rosemary, thyme, smoked paprika, salt, and pepper. Let it rest at room temperature for 30 minutes.

2. Sear the Roast:
   Heat a large skillet over medium-high heat. Sear the elk roast on all sides until golden brown (about 2-3 minutes per side). This locks in the juices and enhances the flavor.

3. Set Up the Slow Cooker:
   Place the sliced onions, carrots, celery, and potatoes at the bottom of the slow cooker. Lay the seared elk roast on top of the vegetables.

4. Add Liquid:
   Pour in the broth and red wine (if using). The liquid should cover about 1/3 of the roast.

5. Cook Low and Slow:
   Set the slow cooker to low and cook for 6-8 hours, or until the roast reaches an internal temperature of 130-135°F (medium-rare). Elk is lean, so avoid overcooking to maintain tenderness.

6. Rest and Serve:
   Remove the roast from the slow cooker and let it rest for 10-15 minutes before slicing. Serve with the slow-cooked vegetables and a drizzle of the rich broth.

Tips for Success:

• Marinate: For deeper flavor, marinate the roast overnight with the herbs, garlic, and olive oil.
• Gravy Option: Thicken the broth into a gravy by simmering it with a slurry of cornstarch and water.
• Pairing: Serve with a bold red wine or a hearty ale to complement the elk’s rich flavor.

Enjoy a taste of the wild with this tender, flavorful Elk eye of round roast!