1. Prepare Vegetables: In your roasting pan or Dutch oven, place the chopped onions, carrots, and potatoes as a bed for the roast.
2. Deglaze the Pan: If using red wine, pour it into the skillet used for searing to deglaze, scraping up any flavorful bits. Pour this over the vegetables.
3. Roast the Elk: Place the seared elk roast on top of the vegetables. Pour beef broth around (not over) the roast to keep it moist. Cover with foil or a lid.
4. Roasting Time: Roast for 2.5 hours or until the internal temperature reaches 135°F (for medium-rare) or 145°F (for medium).
5. Rest and Slice: Remove from oven and let rest for 15 minutes before slicing thinly against the grain.
6. Serve: Arrange slices over the roasted vegetables, spoon some pan juices on top, and serve hot.

Recipe Variations

• Herb-Infused Elk Roast: Add sage and marjoram for a more herbaceous flavor.
• Slow Cooker Option: Place all ingredients in a slow cooker and cook on low for 8 hours.
• Spicy Twist: Add red pepper flakes and a touch of cayenne for heat.