I had a 3 pound Elk shoulder roast given to me and set out to roast it in my cast iron Dutch Oven. I had never done a Elk roast before so I did a little research and got some advice from a few people who had experience in cooking Elk roasts. Because Elk is very lean, it is a good method to slow cook a roast to get tender and moist meat.

I love cooking in cast iron and thought baking my Elk roast in a Dutch Oven would be a good choice. Here are the following ingredients I used.

3 lb Elk Shoulder Roast
Olive Oil
1- Dry Onion Soup Mix
1/8 tsp Garlic Powder
Salt and Pepper
1- Can of Beef or Chicken Broth
1/4 Cup of Red Wine
3 Tbls Worcestershire Sauce

I poked holes in the roast with a fork and seared the meat in a small amount of olive oil. I just put the Dutch Oven on the stove top burner to sear the meat. Once the meat was all seared well, I removed the Dutch Oven from the burner and applied the rest of the ingredients as follows:

Sprinkle the dry onion mix all over the roast. Then sprinkle the garlic and salt and pepper the entire roast. Combine the wine, broth, and Worcestershire sauce and pour it over the roast. I added some potatoes and carrots on the top of the roast to finish off the meal. Salt and pepper the veggies before putting it in the oven.

Bake at 325 degrees in the oven for about 3 hours. Baste a few times over the course of the baking time.

Conclusion: The Elk roast and veggies were outstanding. Wonderful flavor and such tasty tender meat!