Rosemary Garlic Moose Roast

I love a good French dip sandwich. Heck of a way to start a moose roast recipe, eh? The first ingredient in the sandwich is thin slices of Rosemary Garlic Moose Roast.

rosemary garlic moose roast, roast, rosemary, garlic, moose roastrosemary garlic moose roast, on the fire, chef robinrosemary garlic moose roast, roast, rosemary, garlic, moose roastA generous friend who hunts with a bow filled his moose tag again this year. He sent a cooler with meat and I returned it with bread. We definitely got the better end of this deal so I’ll be sending bread and baked goods from time to time.

This recipe works well in a crock pot/slow cooker or Dutch oven. When I put mine in the crock pot I set it on low, set it and leave it alone for the first six hours. When I’m cooking a roast I usually like to let it warm to room temperature but for the crock pot, cold from the fridge is fine. Add the liquids to the crock pot or roast first, then place the roast in so that you don’t wash the rosemary and garlic off the meat.

I like to serve this with a glass of red wine or an Irish Red beer, and roasted vegetables.

French Dip Sandwiches

To make French dip sandwiches, save some of the au jus from the crock pot. Slice the leftover roast into thin slices and warm it in the juice. Remove the slices from the juice and place them in torpedo sandwich rolls. You can add sauteed mushrooms and/or bell peppers and a slice of cheese (Provolone is great) if you’d like. Pour the juice into ramekins, and dip the sandwich into the au jus as you eat. Enjoy!

Rosemary Garlic Moose Roast

Course Main Dish
Cuisine American
Author Robin Follette


  • 1 four pound moose roast beef also works well
  • 1/4 cup garlic minced
  • 1/4 cup olive oil
  • 2 teaspoons rosemary dried
  • 1 1/2 cups beef stock
  • 1/2 cup red wine


  • Combine the olive oil, minced garlic and rosemary in a small bowl and stir well. Set aside one hour (or more) to let the oil absorb the flavors.
  • In the crock pot (heat off) (or Dutch oven) - pour in the beef stock and red wine.
  • Place the roast in the crock pot or Dutch oven. Cover with the rosemary and garlic olive oil. The mix will drip into the stock and wine and add flavor.
    rosemary garlic moose roast, on the fire, chef robin
  • Cover the crock pot and turn heat to low. Check after four hours. For a medium rare roast you want an internal temperature of 140° and for medium the temperature should be 155°. Use your best judgement when cooking meat to less than well done.
  • When the roast is a few degrees short of the temperature you want, remove it from the crock pot and cover it with foil.
  • Au jus is "with juice." Taste the juice in the crock pot. If you'd like it a bit stronger, which I usually do, add a tablespoon of beef bouillon and stir.