Don’t get me wrong, I love a good roast cooked in a crock pot with veggies as much as anybody. With that being said, if you haven’t smoked a roast low and slow before, you’re missing out. In this case, my good buddy Zack supplied me with some elk meat from his bull that he harvested and I used a Traeger to cook it. A roast can get a bad rap as being a tough cut of meat, but when it’s cooked at a low temp for a long time it can be pretty darn tender. I kept it simple (keep it simple stupid, the best mantra out there) by coating the roast in olive oil, salt, and pepper. Your favorite rub or other seasonings would work fine as well. For the sides, my wife whipped up some cauliflower mash and brussels sprouts. Paired with a red wine, this meal was simply amazing and I highly recommend giving it a try! 

Course: Main dish

Prep time: 5 minutes

Cook time: 1 hour 15 minutes

Serves: 4 people



  • Olive oil

  • Salt

  • Pepper


  1. Coat entire roast with olive oil, salt and pepper or your preferred rub

  2. When ready to cook, set temperature to 180 and preheat, lid closed for 15 minutes

  3. Lay roast directly on the grill grate and smoke for 60 minutes

  4. Turn temperature up to 400 and cook until desired internal temperature. 130 for medium rare, about an additional 15-20 minutes

  5. Pull meat from the smoker and let it rest for 5-10 minutes and thinly slice. Enjoy!