In one of my earlier posts, I mentioned that we were reunited with our meat supply, and I found out we still had a few elk roasts left. This may seem inconsequential to many, but if you’ve had elk roast, you’ll understand. It is the type of meat that you chew as slowly as possible to ensure that you enjoy every bit of flavor.
So when I saw we still had a few in the freezer, I decided I couldn’t wait…we were having elk roast sandwiches this week. And luckily for me, it even cooled down a bit (because elk roast sandwiches in 90 degree heat doesn’t sound like the best fit…).
The other great thing about cooking a roast (besides the incredible flavor of course) is that they are so easy to make – throw everything in the crockpot, cover it, shred it when ready, and enjoy plain or on a sandwich. Because roasts are so easy to make, I decided to add an additional step just to complicate it a wee bit. But it is worth it.
The final step? Once the roast is completely done, transfer the meat with a slotted spoon or tongs to a foil-lined baking sheet and place in the oven until the ends crisp up a bit. Transfer back to the crockpot and mix with the remaining juices (which won’t be much).
This recipe comes from How Sweet It Is - a food blog with so many great recipes (of all variety, too!)!! I just tweaked a few things (very minor), but that’s what recipes are for, right? Adapt a bit to meet your needs!
- 2.5 pound elk roast
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1½ tsp onion powder
- ¼ cup loosely packed brown sugar
- ½ cup beer (I used Big Sky Brewing's Summer Honey Seasonal Ale)
- ¼ cup (heaping) blueberries
- ½ head of roasted garlic
- Sprinkle spices (salt through onion powder) evenly over all sides of roast.
- Pour the brown sugar on top, followed by the beer and blueberries.
- Cook on low heat for 7-8 hours.
- After about 7 hours, finely shred meat with forks.
- Add in mashed roasted garlic (see recipe below), fully incorporating it.
- Let cook for ½ an hour longer.
- Transfer meat to a foil-lined baking sheet. Cook in the oven for 10-15 minutes at 400 degrees (or until ends start to crisp up).
- Transfer back to crockpot and stir with remaining juices.
- Toast buns, pile meat on, and top with your favorite BBQ sauce.
- Trim the top off of the bulb of garlic (about ¼ of an inch).
- Peel most of the paper/lining off the garlic.
- Drizzle with olive oil and let sit for a minute.
- Wrap bulb in aluminum foil.
- Place in a preheated (400 degrees) toaster oven...or a regular oven. But roasting one bulb in a large oven seemed a bit unnecessary (especially in the summer with no air conditioning).
- Roast for 45-60 minutes. The bulb is ready when the tops of the cloves are a nice, golden color.
- Once cooled a bit, squeeze cloves out of the paper/lining.
- Store leftovers to use in spreads, soups, dressings, sauces, etc.