Slow-cooked game roast with carrots, red potatoes, and creamy mushroom gravy in a rustic dish.

This rich, slow-cooked roast brings comfort home the Alaska way — hearty, simple, and full of flavor. Whether you’re using wild game from your own harvest or a classic beef roast, the tender results will win everyone over. It’s the kind of meal that fills the kitchen with warmth all day long and welcomes you home with the smell of dinner already done.

  • Prep Time:

    15 minutes

  • Cook Time:

    4-8 hours

  • Total Time:

    4-8 hours

  • Servings:

    6

  • Ingredients:

    • 1 regular can of cream mushroom soup 
    • 1 packet (2oz) dry onion soup mix
    • 6-8 red potatoes cut in half
    • 6-8 carrots peeled and cut in half
    • 2 lb game roast (moose, deer, or elk — or substitute beef if preferred)
    • 1 medium onion diced 
    • 3 minced cloves of garlic

  • Instructions:

    1. In a slow cooker, mix together the cream of mushroom soup, onion soup mix, onion, garlic, potatoes, and carrots.
    2. Add the roast and turn to coat it well with the soup mixture.
    3. Cover and cook on low for 6–8 hours or high for 4–6 hours, depending on the size of your roast.
    4. For extra depth of flavor, add sliced mushrooms during the last hour of cooking.
    5. Serve hot with a side of broccoli or biscuits — and plenty of that rich gravy ladled over top.

     

    To bring it up a notch, add mushrooms. Great served with broccoli and/or biscuits.