Elk Shoulder with Roasted Root Vegetables Recipe - Traeger

Ingredients

• 1 (4-6 lb) elk shoulder
• To Taste kosher salt
• To Taste black pepper
• As Needed Canola oil
• 2 Medium yellow onions, halved
• 2 carrots, halved length-wise
• 8 Cloves garlic
• 2 Cups red wine
• 1 Bunch fresh thyme
• 2 Sprigs rosemary
• 3 Quarts Beef stock, divided
• 2 celery ribs, halved
• 4 juniper berries, crushed
• 3 bay leaves
• 2 Large Russet potatoes, cut into 1/2-inch cubes
• 2 sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 Large carrots, peeled and diced into 1/2 inch pieces
• 2 Large parsnips, peeled and diced into 1/2 inch pieces
• 3 Tablespoons olive oil