A nice 'fix it and forget it' recipe  where you pull a frozen roast
out of the freezer and 10 hours later you have a terrific meal,
including gravy as an added bonus...

Servings: (6 to 8)
Prep: 10 Mins.
Slow Cook: 8 to 10 Hours on High or 5 Hours on High and 2 Hours on Low

Frozen Roast and Veggies:
1 large yellow onion, cut into 6 wedges
2 large carrots, scrubbed and chopped into 2" pieces (or baby carrots)
4 cloves garlic, roughly minced
2 stocks celery, cut into 2” pieces
2 tablespoons chopped fresh parsley
3 lb. frozen boneless moose roast (or venison, beef, or pork)

1 (10.75 ounce) can cream of mushroom soup
1/4 cup *yoshida sauce (See: Tip below)
1-1/2 cups low-sodium beef broth
1 tablespoon cider vinegar
2 teaspoons worcestershire
Freshly ground pepper, to taste (no salt needed)


Serving options:
-- Prepared steamed rice; and
-- Sauteed green beans


Place the onion, carrots, celery, garlic and parsley in the bottom of a slow cooker. 

Place the roast on top of the vegetables.  

Whisk the gravy ingredients in a medium bowl and pour over roast. 

Cover slow cooker and cook on low for 8 to 10 hours or 5 Hours on High and 2 Hours on Low.

Transfer roast to serving platter and place vegetables around it. Pour gravy from slow cooker into a gravy boat. Serve with mounds of steamed rice, and crisp-tender sauteed green beans ~ Enjoy!


Tip:  For homemade *yoshida sauce, click on the following link:  Sandra's Homemade Yoshida Sauce.

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