Slow-cooked Moose RoastA pretty awesome game roast! yield: servings:6 prep time:15 min cook time:6 hr 0 min ready in:4 hr 25 min Share this recipe Share this recipe Share this recipe Email PrintStrictly Paleo...ish! View this chef’s websiteIngredients 1 Moose Roast, 2.2-3.3 lb (1-1.5 kg). 10 Juniper Berries. 5 Allspice Berries. 15 Pink Peppercorns. 1/2 tbsp dried Thyme. 1/2 tbsp dried Rosemary. 1 tsp Salt. 1-2 tbsp Dijon Mustard. 6 Carrots, pealed and cut in rough chunks. 4 Parsnips, pealed and cut in rough chunks. 2 Onions, pealed and cut in rough chunks. 1 Cup (2.5 dl) Beef or Game stock. 4 Bay Leaves. Ghee or Clarified butter, (for searing).Directions In a hot frying pan, quickly give the vegetables a bit of color then transfer them to your slow-cooker. Pat the roast dry with paper towels, then coat it with the mustard. Crush and mix the spices (except for the bay leaves) in a mortar, then cover the roast in it. Quickly sear the roast in the frying pan, then place it on top of the vegetables in the slow-cooker. Add the bay leaves and stock, then run it on low until the core temperature is about 150F (65C). Let it rest a bit before slicing it thinly.