Elk Chuck Roast - Frontière Natural Meats

It's roast season!

When temperatures drop and you're craving something comforting to eat, a roast is the solution. Most people are probably most familiar with a beef pot roast, or a chuck roast. But for this recipe, we're using elk chuck roast.

Why elk chuck roast?

As an alternative to beef, elk offers a mild flavor and tender texture when cooked correctly. 

Elk meat is also a popular choice for those looking for leaner red meat options. For instance, elk steaks have about 25% of the fat of comparable beef steaks, and with more protein as well.

Elk can also be a good choice for eco-conscious eaters. Since elk meat usually comes from independent ranchers or hunters as opposed to massive industrial cattle ranches, there's less impact on the land. Of course, Frontière Natural Meats focuses on high-quality, responsibly raised meats of all kinds, from beef to elk to bison.

How to cook elk meat

If you're not used to cooking with elk, here are a few pointers:

• Elk meat cooks faster than beef. In most cases, you won't need to cook elk quite as long as you need to cook beef. It can be served a little more rare than beef; overcooking it will yield tougher, less flavorful meat.
• Elk can also be cooked low and slow. Elk meat generally benefits from a quick sear at high heat or a low-and-slow cook to the most tender, flavorful result. As with this elk roast recipe, elk roasts do well with a low-and-slow approach. Try elk in a slow cooker or do a slow braise for the best result.
• Elk is leaner than beef. If you're cooking elk burgers or steaks, try brushing a little oil on the meat before cooking. This makes up for the lack of marbling in a steak or fatty components in the grind.

Learn more on how to cook with elk. 

For this recipe, plan to cook a 1.5-pound elk roast for about 3 hours at 300 degrees F. This helps the tougher muscle fibers break down and really absorb the flavors and moisture of the braise for a tender, toothsome result.

Elk Chuck Roast 

(serves 4)

Ingredients:

2 Tbsp olive oil
1.5 lb elk chuck roast from Frontière Natural Meats
1 onion, chopped into quarters
3 garlic cloves, roughly cut and smashed
5 sprigs fresh thyme
5 sprigs fresh rosemary
1 c beef broth
1/2 c balsamic vinegar
4 carrots, cut into large chunks
1-2 tsp of cornstarch

(serving suggestion: serve over mashed or roasted potatoes, rice or noodles)

Method

Allow the thawed elk roast to sit at room temperature for about 30 minutes. Preheat the oven to 300 degrees F. 

Place a heavy dutch oven over medium-high heat. Add olive oil. Once the oil starts to glisten, add the onions and garlic. Stir gently until fragrant, about 2-3 minutes. Remove the onions and garlic to a plate.

Next, add the roast. (The meat may separate into separate pieces when removed from the packaging; that's okay.) Sear on each side for about 1-2 minutes or until browned. 

Nestle the onions, garlic, and herbs around the roast (wait to put the carrots in). Pour the balsamic vinegar and beef broth over the roast. Put the lid on the pot and place it into the oven. 

Cook the roast for three hours. After one hour, pull the pot out of the oven and flip the meat over. 

Cook for 3 hours at 300. Turn roast after one hour. When 60 minutes remain, turn the roast again and add the carrots. 

At the 3-hour mark, the meat should be fall-apart tender. Remove the meat to a plate and cut or shred with two forks. Discard the herb stems.

If desired, make a gravy from the remaining liquid in the Dutch oven. Strain the liquid into small sauce pot, bring to a simmer, and whisk in 1-2 tsp of cornstarch. If there’s not much liquid left, add a splash of beef stock.

Serve the roast over mashed potatoes, rice, or noodles with the cooked carrots and onions on the side.