10 Juniper Berries.
5 Allspice Berries.
15 Pink Peppercorns.
1/2 tbsp dried Thyme.
1/2 tbsp dried Rosemary.
1 tsp Salt.
1-2 tbsp Dijon Mustard.
6 Carrots, pealed and cut in rough chunks.
4 Parsnips, pealed and cut in rough chunks.
2 Onions, pealed and cut in rough chunks.
1 Cup Beef or Game stock.
4 Bay Leaves.
Ghee or Clarified butter, (for searing).
In a hot frying pan, quickly give the vegetables a bit of color then transfer them to your slow-cooker. Pat the roast dry with paper towels, then coat it with the mustard. Crush and mix the spices (except for the bay leaves) in a mortar, then cover the roast in it. Quickly sear the roast in the frying pan, then place it on top of the vegetables in the slow-cooker. Add the bay leaves and stock, then run it on low until the core temperature is about 150F (65C). Let it rest a bit before slicing it thinly.