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Slow-Roasted Elk Roast

Slow-Roasted Elk Roast

This slow-roasted elk roast is tender, juicy, and packed with flavor. With simple herbs and a reverse sear finish, it’s a wild game dinner that’s hard to beat.
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Prep Time 10 minutes
Cook Time 2 hours
Resting Time 20 minutes
Total Time 2 hours 30 minutes
Course Dinner, Main Course
Cuisine American, Wild Game
Servings 6 servings
Calories 240 kcal

Ingredients
  

  • 2.5 to 3 lb elk roast top round or shoulder
  • 2 tbsp olive oil or melted butter
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp fresh rosemary chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme chopped (or 1 tsp dried)
  • Optional: 1 cup beef or elk broth

Instructions
 

Bring to Room Temperature

  • Take the elk roast out of the fridge about 30–45 minutes before cooking. Letting it warm slightly helps it cook more evenly.

Season It Well

  • Mix all the dry seasonings in a small bowl. Rub the roast all over with olive oil or melted butter, then coat evenly with the seasoning blend. Make sure to cover every side.

Preheat Oven

  • Preheat your oven to 250°F (120°C). Low and slow is the key here.

Roast

  • Place the roast on a wire rack over a baking sheet or in a roasting pan. Put it in the oven and roast until the internal temperature reaches:
  • 120°F (49°C) for rare
  • 125°F (52°C) for medium-rare (my go-to)
  • 130°F (54°C) for medium
  • This usually takes about 1.5 to 2 hours, depending on the size and thickness of your roast.

Rest It

  • Once the roast hits your target temp, remove it from the oven and tent it loosely with foil. Let it rest for 15–20 minutes. This step locks in the juices.

Sear for Crust (Optional but Worth It)

  • While the roast rests, heat a cast iron skillet over high heat with a little oil or butter. After the rest, sear the roast on all sides for 30–60 seconds each. This gives you a flavorful crust without overcooking the inside.

Slice and Serve

  • Slice the roast thinly across the grain and serve. That’s it!

Notes

  • If your roast is very lean, baste it with a bit of broth or cover it lightly during roasting to avoid drying out.
  • A meat thermometer is your best friend here — don’t guess the temp.
  • Leftovers? Slice thin and use in sandwiches, wraps, or stir-fry the next day.
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