Sunday, October 21, 2012

Roast {Beast}

My husband is an avid hunter.
It is a generations old tradition 
in his family...even his Grandma hunted!
So, we have had some unique
meats brought into the house.
Elk, buffalo, deer, duck, goose, pheasant...
you get the point.
I have to say my favorite is Elk.
This year he drew a tag for a 
big bull in a special unit.
The bull he harvested is 
GORGEOUS...seriously so beautiful.
I would show you a picture
but I don't want to offend anyone
because it's definitely dead and
some people just don't want to see that,
which I totally get.  Ask
me about the dead buffalo heads
that sat on the back of my house for
a few months one winter...NASTY!
I am not a hunter really.  
I tried it once, if you want to 
read the story of my turkey hunting
experience you can hop over here.
I didn't really get it.
I would rather just watch them roam
around and be beautiful.
BUT when you have 200 lbs.
of Elk in your freezer, you eat it.
You eat it ground, as steaks, as roasts.
Sunday is just a roast kinda day
so it's {Roast Beast} for dinner tonight.
I just thought I would share my recipe
with you...who knows you may come 
across an elk roast someday.
*wink and a smile*
It also makes a yummy good 
ole beef roast too,
if that's how you roll.


I like to rub the spices onto the meat before I brown it.  
Rub on meat this mixture:
3-4 cloves of garlic, minced 
2 Tbsp olive oil
1 Tbsp Salt, preferably kosher
pepper to taste
3-4 sprigs of Rosemary, leaves minced 
(you can also just put the sprigs on top of the meat after it's browned)

Brown your meat in a hot skillet with a little bit of olive oil before placing it 
in your slow cooker.  I always cook roasts in a slow cooker, it's the easy way out 
I know but it works!  Cut one or two onions into big slices and place in bottom of
slow cooker,  add carrots and potatoes if you want to.  I always make garlic mashed so I skip the potatoes in the cooker.  Place your browned roast on top of the veggies and place 3-4 sprigs of fresh thyme on top. If you don't have fresh thyme then use 1 tsp of dried and add it to your rub, then I would sprinkle a little on your veggies too.  Pour two cups of beef broth over your veggies...don't pour it over your roast, it takes the seasonings off sometimes.  Sprinkle the whole thing with a little more salt, put the cover on and go enjoy your day!
Let it cook for about 10-12 hrs.  

1 comment:

  1. We were given a bunch of 1/2 elk, 1/2 beef ground once... it was my favorite ever. It made plain ground beef boring.


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