– 1 elk roast (3–4 lbs) – 2 tablespoons olive oil – 1 teaspoon salt – 1 teaspoon black pepper – 1 teaspoon garlic powder – 1 teaspoon dried thyme – 1 teaspoon rosemary – 1 cup beef broth – 1 onion, sliced – 3 carrots, peeled and chopped – 3 potatoes, diced