Reverse Seared Elk Roast
User Reviews
5.0
93 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
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Total Time
2 hrs 30 mins
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Servings
16 servings
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Calories
160 kcal
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Course
Main Course
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Cuisine
American
Reverse Seared Elk Roast
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As I mention in the headnotes, this method works with all large, red-meat roasts, so beef, deer, moose, caribou, etc. It is intended for hind-leg roasts you want to eat rare to medium.
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Ingredients
- 5 pounds elk roast (or other large roast)
- 2 tablespoons olive oil
- salt
- 2 tablespoons cracked black pepper
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander (optional)
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Instructions
- Coat the roast with the oil, then massage the salt and spices into it.
- If you are using a smoker, get it ready. You want to smoke around 200°F and no hotter than 250°F. Wood choice is up to you. If you are using your oven, set it to 225°F.
- Set the roast in the oven or smoker, and insert a probe thermometer into its thickest part. With a roast around this size, you will be shooting for an internal temperature of about 110°F to 120°F. This could take as long as 3 hours to reach, but normally it takes a couple hours.
- When you hit that temperature, remove the roast and set it on a cutting board. Remove the probe thermometer. Either increase the heat of your oven to at least 500°F and better yet 550°F, or get a grill or pizza oven roaring. 600°F is not too much heat.
- Return the roast to the screaming hot oven or grill (cover the grill if that's what you are using), and roast for 10 to 15 minutes. If you've hit 600°F, you may only need about 6 minutes. You are looking for a pretty, browned crust.
- Remove the roast once again and let it set on a cutting board. Re-insert the thermometer, ideally in the same hole. Let this sit until the internal temperature hits at least 127°F, and no hotter than 145°F. In terms of time, no less than 10 minutes and up to 30 minutes is fine. Slice and serve.
Notes
- The 5 pounds for the roast is just as an example. See the headnotes for guidance on timing.
- Cooking large roasts is an art, not a science, because there are so many variables in terms of size, temperature and time. If you don't have a probe thermometer, err on undercooking your roast. You can always cook it a bit more.
- If time is not an issue, you can drop the smoker temperature to 200°F or lower and get a really nice smoke on the roast before finishing. It's up to you.
- The spices I use are just what I like. Use what you want, or skip everything but the salt. You need the salt.
- Leftovers make great sandwiches, and are good in steak salads and chopped in tacos, burritos or enchiladas.
Nutrition Information
Show Details
Calories
160kcal
(8%)
Carbohydrates
1g
(0%)
Protein
28g
(56%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Sodium
63mg
(3%)
Potassium
548mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
14IU
(0%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 28g | 56% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 63mg | 3% |
| Potassium | 548mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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