Shredded Elk Neck Roast Sandwiches

Neck Roast:

1. Pat the roast dry with paper towels. Season all over with salt and black pepper.
2. Heat a large cast iron skillet over medium-high heat. Add lard to the pan and let it melt.
3. Add the roast to the hot pan and sear each side for 2-3 minutes or until browned.
4. Place roast into the crockpot.
5. Reduce the heat on the cast iron pan to medium. Add butter, onions, garlic, and thyme to the pan. Season with salt and pepper and cook for 1-2 minutes or until the onions are starting to soften.
6. Add red wine and Worcestershire sauce to the pan and bring the mixture to a simmer. Simmer for 6-8 minutes. Add the onion and red wine mixture to the slow cooker.
7. Add enough stock to the slow cooker to completely cover the surface of the roast. If you don't have enough stock, you can add a cup of water at a time until the meat is covered.
8. Add bay leaves. Cook on low for 6-8 hours or until meat is tender and can easily be pulled apart. See the instructions below under "gravy and meat" for how to prepare the cooked meat.

Mushrooms & Onions:

1. When the neck roast has about 1 hour of cooking time left, prepare the mushrooms and onions. Alternatively, the mushrooms and onions can be prepared up to 2 days in advance and reheated for serving.
2. Heat a large cast iron skillet over medium-low heat.
3. Add butter and swirl to coat the pan. Add onions and cook, stirring frequently for 20-30 minutes or until they are a light golden brown color but not fully caramelized. Remove to a bowl and set aside.
4. Turn the heat up to medium-high and add mushrooms. Cook until the mushrooms release their liquid and reabsorb it, stirring frequently. The timing varies on the freshness of your mushrooms but should take about 7-10 minutes.
5. Add onions back to pan and season with salt and pepper, to taste. Cook on medium-low heat for 25-30 minutes or until mushrooms and onions are a deep golden brown color but not burned. Stir frequently to keep from burning.

Gravy and Meat:

1. Remove the cooked roast from the slow cooker. Let the roast rest for a few minutes before shredding. Using forks or your hands, shred the meat. You can leave the meat in larger chunks or you can also use a hand mixer on low speed to shred the meat into smaller pieces.
2. Strain the cooking liquid from the slow cooker. Reserve 2 cups for making gravy.
3. To a medium saucepan, add butter and let it melt over medium heat.
4. Add flour, salt, and black pepper to the pan. Stir with a whisk to combine. Cook for 2-3 minutes or until the mixture is browned and bubbly, stirring frequently.
5. Add strained cooking liquid to the pan and whisk to combine. Bring to a simmer and simmer for 4-5 minutes or until thickened.
6. Place meat and gravy back in the slow cooker and stir to combine. Cooked meat and gravy can be stored in an airtight container for 3-4 days.

Assembly:

1. Preheat oven on low broil. Line a sheet pan with parchment paper.
2. To each hoagie bun, add the meat with gravy. Top with mushrooms and onions. Top with 2 slices of Swiss cheese.
3. Broil on low or until the cheese is melted and the buns are lightly toasted. Enjoy!