Tender moose roast, lots of hearty root vegetables and a simple (but delicious) gravy make this slow cooker moose roast recipe a comfort food go-to. Perfect for Sunday supper!

Moose roast and vegetables topped with parsley and gravy on a serving platter.

If you’re a fan of moose recipes, then this slow cooker moose roast recipe is a must try!

I was lucky enough to get my little hands on a roast of moose from my parents, and I knew right away what I was going to do with it.

Even though it is spring, the weather hasn’t quite warmed up here in Newfoundland (we had snow this past weekend). Aside from that, I do enjoy using my slow cooker all year long anyway. It’s just so darn convenient.

With this moose roast recipe, there’s very little hands-on time because the slow cooker does most of the work (yay!). Don’t ya just love recipes like that? As a added bonus, it makes your home smell all kinds of warm, cozy and delicious.

And, if you’re looking for more easy moose recipes, try this moose stew and moose burger!

Uncooked moose roast and fresh herbs on a blue plate.

How To Make Slow Cooker Moose Roast

Here’s an overview of how to make this slow cooker moose roast (refer to the recipe card below for full ingredients and instructions):

Season the moose roast with salt, then heat some avocado oil in a skillet and brown the moose roast all over.
Place the vegetables in a slow cooker, season them with some salt and pepper, then pour over beef broth and a splash of Worcestershire sauce.
Place the moose roast on top of the vegetables, sprinkle over some fresh herbs, cover and cook. Once the roast is pull-apart tender and the vegetables are done, transfer to a serving platter (leaving the broth in the slow cooker for now).
Melt some butter in a saucepan, then stir in flour, heating for a few minutes just to cook out the flour taste. Slowly whisk in broth, simmer and cook for a tad to thicken and form a gravy. Generously pour the gravy over the roast and veggies, then devour!

Searing a moose roast in a cast-iron skillet.

Moose roast and vegetables in a slow cooker before being cooked.

The Vegetables

This slow cooker moose roast pairs beautifully with hearty root veggies, and I especially love cooking it with carrots and potatoes (because they’re usually always on hand in our home).

If you like, you can mix up the vegetables and try other varieties. Some other favourites are rutabaga (or yellow turnips) and parsnips.

Moose roast and vegetables on a serving platter with a fork pulling apart some of the meat.

The Gravy

I made a super simple gravy using the broth that was used to cook the moose roast and vegetables.

Basically, after the meat and vegetables are cooked, you can remove them from the slow cooker onto a serving platter.

Aside from the broth, you can make the gravy with either butter and flour or cornstarch and water.

To make gravy using butter and flour: Melt 2 tablespoons of butter in a saucepan, stir in 3 tablespoons of all-purpose flour, then cook for 2 to 3 minutes just to cook out some of the flour taste. Next, slowly whisk in the broth and bring to a simmer for a few minutes to thicken. If needed, you can add a little salt and black pepper to taste. (This is the method I use most often for this recipe.)

To make gravy using cornstarch and water: Place the broth in a saucepan on the stovetop over medium heat. In a small bowl, stir together 1 to 1.5 tablespoons of cornstarch with 1 to 1.5 tablespoons of cold water until smooth (I like to start with 1 tablespoon each of cornstarch and water, then add more if I feel like the gravy needs to be thicker). Once the cornstarch and water is whisked together, stir it into the broth, bring to a simmer and heat through until thickened, about a couple of minutes. Again, If needed, you can add a little salt and black pepper to taste.

Tip: Prefer a smooth gravy? You can strain the broth through a fine-mesh strainer (or leave as is if you don’t mind little onion bits and stuff) before using to make the gravy.

Moose and veggies topped with parsley and gravy on a plate with a fork.

What To Serve With It

It pretty much goes without saying, but this meat and veggies recipe is pretty hearty all on its own.

If you do, however, want to add more oomph to your meal, it goes great with a side salad, some steamed green beans, buttery green peas or roasted broccoli. And, I absolutely love serving the moose roast and vegetables with a thick slice of homemade bread (so good).

Forkful of moose meat and a chunk of carrot.

Tips for Making This Recipe

I used baby potatoes in this recipe. If they’re on the smaller side, you could leave whole. If there are any larger ones, you could cut in half. Don’t have baby potatoes? Cut up a regular variety.
I like to use large, thick carrots in this recipe. They cook up great and can withstand a longer cook time (and still turn out tender but not overcooked). As a guide, you want the carrot chunks and potato chunks roughly the same size.
If you don’t want to mess around with using more than one herb, feel free to replace the rosemary with more thyme.
Aside from gravy, the moose and vegetables pair deliciously with Dijon mustard.
Slow cookers vary. Generally speaking, to cook a 2-pound moose roast, I find it takes about 5 to 6 hours on the high setting or 8 to 10 hours on the low setting. You’re basically looking for the roast to be pull-apart tender. Of course, keep in mind that moose is significantly more lean than beef, for example, but it still turns out quite tender.

Close-up of moose meat and vegetables on a plate topped with parsley and gravy.

If you make this slow cooker moose roast recipe, be sure to leave a comment below!

Slow Cooker Moose Roast and Vegetables

Dawn | Girl Heart Food

Tender moose roast, lots of hearty root vegetables and a simple (but delicious) gravy make this slow cooker moose roast recipe a comfort food go-to. Perfect for Sunday supper!

5 from 4 votes

Print Recipe Save Recipe

Prep Time 15

Cook Time 5 25

Total Time 5 40

Course Main Course

Servings 4 servings

Ingredients

1 (2-pound) boneless moose roast
2 teapoons salt, divided
1.5 tablespoons avocado oil, or canola oil
1 yellow onion, peeled and diced
2 pounds baby potatoes, cleaned up and cut into bite-sized chunks (I left the smaller potatoes whole)
1 pound carrots, peeled and cut into bite-sized chunks (about 1-inch chunks). I used three large/thick carrots.
2 cloves garlic, sliced
½ teaspoon freshly ground black pepper
2 cups low sodium beef broth, plus a little more if needed to thin out the gravy
2 teaspoons Worcestershire sauce
½ tablespoon chopped fresh thyme leaves, or about ½ teaspoon of dried thyme
½ tablespoon chopped fresh rosemary leaves, or about ½ teaspoon of dried thyme
2 tablespoons butter
3 tablespoons all-purpose flour
Chopped fresh thyme leaves or parsley, garnish to taste (optional)

Instructions

Season the roast and brown: Pat the moose roast dry of any excess moisture with some paper towels, then season the roast with 1.5 teaspoons of salt. Heat avocado oil in a large cast-iron pan over medium heat. Brown/sear the moose roast all over (this will take about 10 to 15 minutes).
Cook the roast and vegetables: Place onion, potatoes, carrots and garlic into a 6-quart slow cooker. Season the vegetables with the remaining ½ teaspoon of salt and black pepper. Pour over beef broth and Worcestershire sauce. Place moose roast over top, then sprinkle over thyme and rosemary. Cover and cook on high for 5 to 6 hours or low for 8 to 10 hours (I cooked for 5 hours on high) or until the roast and vegetables are cooked through and tender. Transfer the vegetables and roast to a serving platter, leaving the broth in the slow cooker for now.
Note: Slow cookers vary. Cook until the meat is cooked through and pull-apart tender.
Make gravy: Before starting, if you want a smooth gravy, strain the broth from the slow cooker into a large measuring cup or bowl to remove any solid bits (like onions). I happen to like those bits in there (extra flavour), but you can remove if you want. Next, melt butter in a saucepan over medium heat. Stir in flour to form a paste and cook for 2 to 3 minutes to cook out the flour taste. Slowly pour the broth into the butter/flour mixture, whisking as you are adding it. Bring to a simmer and cook for a few minutes until thickened. If needed, season with a little salt and black pepper.
Note: If the gravy is too thick and you need to thin it out, you can add another splash or so of beef broth until you get the consistency you like best.
Serve the gravy over the roast and vegetables. (I enjoy the roast served shredded, but you can slice if you like). Garnish with thyme or parsley if desired. Yields about 4 generous servings. Enjoy!

Notes

I used baby potatoes in this recipe. If they’re on the smaller side, you could leave whole. If there are any larger ones, you could cut in half. Don’t have baby potatoes? Cut up a regular variety.
I like to use large, thick carrots in this recipe. They cook up great and can withstand a longer cook time (and still turn out tender but not overcooked). As a guide, you want the carrot chunks and potato chunks roughly the same size.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword moose recipe, slow cooker roast

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