this moose roast couldn't be simpler, just peel and chop some root veggies and onions, throw them into a roasting bag (another brand here), tie and season the roast and place on the veggies, close the bag and cut off little bit of a corner to let out steam...
i went heavy with onions
but also used carrots and parsnips. i seasoned everything very lightly (salt, rosemary), those who like salt can add some at the table
cooked in 180C oven for 2hrs, the meat was falling apart. i did roast some red beets as weel, but in a separate bag, they would have made everything reddish (not very appetizing...)
i do like using the bags, there's no messy oven to clean up, all the juices are gathered in the bag and are easy to pour into a sauce pan for making gravy, meats come out juicy (this time mine might have stayed a tad bit too long in the oven...) this kind of cooking works well with all kind of meats, and veggies, too.