While neither of these recipes are my own, both are really good and fairly easy to make, so I am excited to share them with you. The roast makes good leftovers: these Pioneer Woman fajitas were really good!
I found the Elk Roast Recipe from ChipolteChick on Food.com. I halved the recipe and used my crock pot to make. Here’s what I used:
- 1.5 lb. elk roast
- 1/2 can beer (about 6 oz.)
- 1 T. Worcestershire
- Season salt
- Black Pepper
- 1 garlic clove
- 1/2 cup onion, sliced
- 1 T. brown sugar
- 1/4 cup chili sauce
Place roast in crock pot and season with salt and pepper. Pour in chili sauce and brown sugar, layer onion slices and minced garlic on top. Pour beer into crock pot and cook on LOW for 6 hours. The roast was pretty tender, and the juices do have a slight beer taste to them. I served it with mashed potatoes, but you could easily put veggies into the crock pot with the meat.
The roast was OK, but the leftovers were FANTASTIC! I used the Pioneer Woman’s Beef Fajita recipe as a base for the remaining 1/2 pound of roast that we had.
In a shallow 8 x 8 inch glass pan, I combined:
- 1/4 cup olive oil
- 1.5 T Tablespoons Worcestershire Sauce
- Juice from 1/2 of a lime
- 1 clove Garlic, Minced
- 1/2 Tablespoon Cumin
- 1/2 Tablespoon Chili Powder
- 1/4 tsp. paprika
- 1/2 teaspoon Garlic Salt
- 1/4 teaspoon Black Pepper
- 1/2 Tablespoon Sugar
I had onions left over mixed in with the roast already, but feel free to add more sliced onions if needed.
Then I thinly sliced the remaining roast and placed the meat into the pan, turning it with a fork to coat all sides. I marinated it in the refrigerator for about 2 hours, then heated it up in the frying pan for about 40 seconds on high heat.
I then put the meat into a warm flour tortilla and topped it with cheddar cheese and a dollop of sour cream. You could add salsa or guacamole, too. Delicious!