Ingredients10 h 15 m servings 427
- Cut 20 small, deep slits all over the roast; stuff the slits with garlic and bouillon cubes, and place into a slow cooker. Drain half of the liquid from the peppers, then pour the remaining peppers and liquid over the roast. Season with Worcestershire sauce, and sprinkle the Italian dressing mix overtop.
- Cook on Low for 10 to 12 hours until the meat can easily be pulled apart. Shred the meat finely, and serve mounded on French rolls; dip into juices if desired.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup.
Per Serving: 427 calories; 3 58.1 39.9 74 2490 Full nutrition
ReviewsRead all reviews 8
As moose isn't a big thing here in PA, I used this recipe on a rump roast. It is great! Taste is good and meat is tender from the slow cooker. Will definitely make again!
Very easy and tasty! I soaked the roast in buttermilk overnight just in case it tasted gamey (my roast had been sitting in the freezer for several months). I only had a two pound roast so I halv...
This is an excellent recipe for moose that I will be sure to use over and over again! I am not a big fan of moose so I wasn't really looking forward to it but this was really delicious. I didn't...
I too live in AK and use a lot of moose! We will definately be using this recipe again and again! Yummy! I served this on Italian rolls toasted with melted Italian cheese blend. Very good! Thank...
This is not for the faint of taste buds. The pepperoncini give it quite a kick, but it is very good. I made with vension. Reheats well, too. In fact, my boyfriend is taking leftovers with hi...
Excellent flavor, everyone loved it. Leftovers were even better the next day. Always looking for good recipes for moose and will use this one again.
This is amazing! Say goodbye to the traditional assortment of appetizers...This year it was our turn to host the annual neighbourhood New Year's Eve Party and I just couldn't look those appetize...