I served this super meal with
mashed skin-on red potatoes and gravy
drizzled on top,
a side of ‘hot’ horseradish for the roast,
including the lovely baby carrots alongside....
Servings: (6 to 8)
Prep: 10 Mins.
Slow-Cook: 8 Hrs. on Low
2 cups baby carrots
1 yellow onion, cut into 8 wedges
4 lb. roast (I used moose)
--[Venison, beef, elk, caribou, pork, etc.
are wonderful alternatives as well]
4 cups low-sodium beef broth
1 (10.75 oz.) cream of mushroom soup
4 garlic cloves, minced
1 tablespoon worcestershire
2 tablespoons white wine vinegar
2 tablespoons honey
2 teaspoons dried rosemary
1 tablespoon dried parsley
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
Place baby carrots and onion wedges in bottom of a 6-qt. 'cold' slow cooker. Place frozen moose roast of top of carrots and onions.
In a medium bowl, whisk together the remaining ingredients and pour over roast.
Turn slow cooker to low and cook for a minimum of 8 hours. ~ Enjoy!