Start with any moose roast. MUST BE FROZEN
Put into crock and coat with dry onion soup mix.
Salt and pepper to taste
Add fresh garlic if desired.
Cook on high for 4-6 hours until tender.
Remove from crock and pull apart with two forks
Mix two or three packs of au jus (dip) on the stove
Put pulled moose back into crock (on low or warm) and pour enough hot jus to cover meat
Use remaining jus for dip
Fry up onions in pan and toast buns with butter and garlic
Enjoy!

This is great to make ahead and just throw into crock on warm when ready to serve