Elk Mississippi Pot Roast

Elk Mississippi Pot Roast

By Jeff Benda


Serves 8
Prep time: 15 minutes
Cook time: 10 hours

I love using this Mississippi Pot Roast recipe on a tough piece of venison like a roast from a big old bull elk. The roast is slow cooked with butter, pepperoncini, Ranch dressing mix, and au jus until it’s melt-in-your-mouth tender.

This is one of those super easy slow cooker recipes that require minimal prep work. You get it prepped in the morning, set it and forget it, and it’s ready for the family to dive in and enjoy that evening.

I was gifted this elk roast from Jason Zins, a Scheels employee and avid hunter and outdoorsman. He warned me that all the steaks and roasts from this particular bull elk were “tough as hell”! Because the package he gave me only read “Elk Roast”, I wasn’t sure if it was a shoulder roast or hind leg roast. A shoulder roast or neck roast should be cooked low and slow in a Dutch oven or slow cooker like you would a pot roast. Hind leg roasts should be cooked to medium rare (between 125 and 130 degrees F). We love slicing them thin for sandwiches (like a roast beef sandwich). A top loin elk roast is ideal for this. It’s got plenty of earthy flavor and a nice chew.

It also wasn’t clear on whether or not this elk roast spent any time being dry-aged or wet-aged. I always age my venison for two weeks, maybe a wee bit longer. Aging is extremely important when you want a good quality product to serve at the supper table. Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well-aged steak or roast should be noticeably more tender than one that was frozen immediately after the kill.

I decided to go with the low and slow method this time. Better safe than sorry! And to be honest, it was an ideal choice for that particular cold winter night here in North Dakota. I was tired and hungry and wanted something that was simple to make. We had just gotten 6 inches of fresh snow, and I needed some stick-to-your-ribs heartiness before going outside to clear the driveway.

If you want more great elk and deer recipes by Jeff Benda, check out his Venison Recipes Page.


  • 3 to 4 pound elk roast
  • 1 tablespoon canola oil
  • 1/2 cup elk or beef broth
  • 2 tablespoons Hidden Valley Ranch Dressing Mix
  • 1 1-ounce packet au jus gravy mix
  • 1 tablespoon minced garlic
  • 4 tablespoons butter
  • 6 pepperoncini peppers
  • 1/4 cup pepperoncini pepper juice


  1. Pat the elk roast dry with paper towels.
  2. In a large skillet, heat canola oil over medium high heat. Once hot, sear and brown the elk roast for 2 to 3 minutes per side.
  3. In a slow cooker, add the broth. Then add the seared elk roast, followed by all of the remaining ingredients.
  4. Cover with the lid and cook for about 10 hours on low or 6 hours on high.
  5. Shred elk roast with two forks and serve over mashed potatoes, egg noodles, or rice.

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