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

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

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.

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.

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