I hear you!Thank you guys for COMPLETELY distracting me from the overwhelming news of the day.
Right on guy...that's exactly the way it's done in my house...minus the searing it part, and it turns-out great.Do you cover it entirely with liquid, etc. when in a crock pot? I've found it falls apart better when it's about half covered. We do a lot of crock pot roasts and they all turn out good. Sear the hell out of it before you put it in the crock pot or oven, then cook it low and slow for as long as you can.
Like Nick said, I cover the meat with liquid and it turns out moist. Sear is dutch oven then cover with beef stock and slow cook @250* for 4-6 hours. The braising aspect is key to moisture in my experience.We eat a lot of moose, as do many people around here, and a fair amount of it is roasts, but my biggest challenge with moose roasts is having it not turn out too dry. Never have an issue with it being tough, just often times it ends up on the dry side.
Doc, You're right about those Italian Sausage from Indian Valley as they are quite good.We primarily cook our roasts and steaks in the crock-pot, and they are excellent eating, e.g., stews, chili's, soups, etc. Never chewy or tough, but I also don't cook them on the grill because that is not my wife's preference.
She makes an EXCELLENT curry moose in the crock-pot. She recently bought an Instant Pot, so she is experimenting with that...last night we had stir-fry moose (round steak). She first partially pre-cooked the meat in the Instant Pot and then finished in the fry pan with the mixed vegetables...it was damn good!
We use a local meat processor (Indian Valley Meats), so we also have a good supply of ground meat, Italian sausage (my wife has Italian roots), breakfast sausage, Polish, teriyaki and pepper sticks, liver sausage (Braunswagger sp?), and even "moose bacon", which we really like.
My kids like making moose burgers on the grill.