Herb-Crusted Elk Chuck Roast

This dish is rustic, simple, and surprisingly easy to pull off. You don't need any fancy techniques, just good ingredients and time doing what it does best. If you're new to cooking elk, don’t worry! It behaves a lot like beef, but with a cleaner, slightly deeper flavour that really shines in a slow roast like this.

We source our elk from Cedarview Farm in Port Perry (ON), a trusted local farm where the animals are raised ethically and naturally, with no added hormones, and fed a non-GMO, corn-free, soy-free diet. The result is lean, nutrient-dense meat that cooks beautifully and tastes even better, especially when paired with earthy herbs and low, gentle heat.

This is one of our go-to meals for Sunday suppers, small gatherings, or a week’s worth of protein-rich meal prep. The herb crust adds bold flavour, and the low-and-slow method ensures the elk turns out fork-tender and full of depth.

Whether you're feeding a crowd or just craving something hearty and wholesome, this roast won't disappoint.

What You'll Need

For the Roast:

• 3-4 lb elk chuck roll/roast
• 2 tbsp ghee, butter or olive oil
• Salt and freshly ground black pepper, to taste
• 1 large yellow onion, sliced
• 4 cloves of garlic, smashed
• 500 mL (2 cups) beef or game stock (or dry red wine, or a mix)

For the Herb Crust:

• 2 tbsp of fresh rosemary, finely chopped
• 1 tbsp of fresh thyme, finely chopped
• 1 tbsp of fresh sage, finely chopped
• 1 tbsp of Dijon mustard
• 1 tbsp of olive oil
• 1 tsp of coarse salt
• 1 tsp of cracked black pepper
• Zest of 1 lemon (optional, but adds brightness!)

Step-by-Step Instructions

1. Prepare the roast and oven:
   • Pat the elk roast dry using paper towels and allow it to come to room temp. Preheat your oven to 150°C (300°F).
2. Sear the roast:
   • In a Dutch oven or large pan, heat 2 tbsp of ghee, butter or olive oil over medium-high heat. Sear the roast on all sides until deeply browned, so about 3-4 minutes per side. Remove the roast and set it aside.
3. Mix the herb crust:
   • In a small bowl, combine the rosemary, thyme, sage, Dijon mustard, olive oil, lemon zest (if using), salt, and pepper. Mix into a thick, aromatic herb paste.
4. Coat the roast:
   • Rub the herb mixture evenly over the surface of the seared roast. Don’t be shy, as this forms a flavourful crust as it roasts! 
5. Build the braise:
   • Place the sliced onion and smashed garlic into the pot. Nestle the herb-coated roast on top. Pour in your stock or wine so the liquid reaches about one-third to halfway up the sides of the roast.
6. Slow roast until tender:
   • Cover the pot with a lid or foil and roast in the preheated oven for 3.5 to 4 hours, or until the meat is fork-tender.
7. Brown the crust (Optional):
   • For an extra-caramelized herb crust, uncover the roast for the final 20-25 minutes of cooking (it's worth it!).
8. Let it rest:
   • Remove the roast from the oven. Tent loosely with foil and let rest for 10-15 minutes before slicing or shredding.
9. Make a quick pan sauce (Optional):
   • Return the pot to the stovetop over medium heat. Skim off excess fat, then reduce the remaining juices and softened onions into a savoury sauce. Add a splash of wine or broth if needed, then strain or purée to make it smoother.

Complementary Sides

• Garlic mashed potatoes or roasted root vegetables
• Honey-glazed carrots or braised greens
• Buttered barley bread or a crusty multigrain (to soak up the juices!)