There is nothing quite like a tender moose roast that has been simmering all day, filling the house with the rich aroma of wild game, herbs, and vegetables. Moose is naturally lean, but the right cut, a little moisture and a long, slow cooking process can transform a tough roast into a fork-tender meal. Browning the meat before it goes into a slow cooker builds flavour, while onions, garlic, beef broth, and traditional herbs create a savoury gravy. It’s a simple, hearty comfort food and an excellent way to enjoy the rewards of a successful hunt.

Ingredients:

• 1 moose roast, 3–4 lbs (1.4–1.8 kg)
• 1½ tsp salt, or to taste
• 1 tsp freshly ground black pepper
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 2 tbsp oil
• 1 large onion, thickly sliced
• 4 medium carrots, cut into large pieces
• 3 celery stalks, cut into large pieces
• 4 medium potatoes, quartered
• 4 cloves garlic, crushed
• 1 cup beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 2 bay leaves

Gravy

• 2 tbsp cornstarch
• 2 tbsp cold water
• Reserved cooking juices

Directions:

1. Pat the roast dry with paper towels. Season all sides with salt, black pepper, thyme and rosemary. Let the roast sit for 15–20 minutes while you prepare the vegetables.
2. Place onions, carrots, celery and potatoes in the bottom of a 6-quart or larger slow cooker. Add the crushed garlic and spread the vegetables evenly to create a bed for the roast.
3. Heat oil in a large skillet over medium-high heat. Brown the roast on all sides, allowing a rich crust to develop. Searing adds depth and flavour that cannot be achieved through slow cooking alone.
4. Deglaze the skillet with beef broth first to capture the browned bits left behind from searing. Whisk the beef broth, Worcestershire sauce and tomato paste together. Pour the mixture over the vegetables.
5. Place the browned roast on top of the vegetables. Add bay leaves and cover with lid. The roast does not need to be submerged in liquid, as the meat and vegetables will release additional moisture during cooking.
6. Set the slow cooker to LOW and cook for approximately 8–10 hours. Avoid lifting the lid unnecessarily, as this releases heat and extends cooking time. Begin checking tenderness around eight hours. The roast is ready when a fork slides into the meat easily and the muscle fibres separate with little resistance.
7. Carefully remove the roast and vegetables. Place the meat on a cutting board or serving platter and tent loosely with foil. Allow it to rest for 10–15 minutes before slicing or pulling apart.
8. Strain the cooking juices into a saucepan, removing excess fat if necessary. Bring to a gentle simmer. Mix the cornstarch with cold water until smooth, then whisk into the hot juices. Simmer for several minutes until thickened. Taste and adjust seasoning as needed.
9. Slice or pull apart the roast and serve with the slow-cooked vegetables. Spoon the rich gravy over the meat and potatoes.

Tips

• Moose shoulder, neck and other connective-tissue-rich cuts are excellent choices for slow cooking. Round roasts are excellent and tend to be lean hindquarter roasts that may become dry and stringy when cooked for extended periods—reduce cook times by 25 percent.
• Searing creates a flavourful crust and adds richness to the finished gravy. It is worth the extra few minutes.
• One cup of broth is generally sufficient. A slow cooker traps moisture, and the roast and vegetables release their own juices as they cook.
• Cooking on LOW gives tougher cuts time for connective tissue to soften. The meat may reach 195–205°F (90–96°C) before becoming fall-apart tender but use fork tenderness as the final test.
• Moose is extremely lean. A little butter, olive oil, or bacon drippings adds richness to the cooking liquid and gravy.
• Resting makes the roast easier to handle and helps retain juices when slicing.

Hunter's Note

A slow cooker is an excellent tool for making the most of tougher wild game cuts that might otherwise be overlooked. The shoulder and neck contain connective tissue that softens with long, moist cooking, producing rich flavour and tender meat. The secret is patience, not extra liquid or high heat. A properly prepared moose roast should be tender enough to pull apart with a fork, with a natural wild game flavour that complements the vegetables and savoury gravy rather than being hidden by them.