Combine the parsley, oregano, minced garlic, rosemary, salt, and pepper in a small bowl with the unsalted butter. After applying the butter mixture all over the elk roast, let it sit for 30 minutes.

Set the oven's temperature to 425.

An oven-safe skillet is warmed up over medium heat. The roast should be carefully added to the heated skillet and seared for 8 minutes total, or about 2 minutes per side. Place the skillet in the oven after turning off the heat. Until the internal temperature reaches 140 degrees, bake for 20 minutes. Take the food out of the oven and give it a 10-minute rest.

Serve the roast by cutting it against the grain.