Slow-Cooked Elk Roast Deliciously Tender

Ingredients

• 3-4 lbs elk roast (shoulder or leg cut)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 medium carrots, peeled and cut into 1-inch pieces
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 2 cups beef or deer broth
• 1 cup red wine (optional, can substitute with additional broth)
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon paprika
• 2 bay leaves
• Salt
• pepper
• 1 tablespoon Worcestershire sauce