Crock-pot Moose Roast with Cabbage and Water Chestnuts

hey folks, it is almost Thanksgiving but i got a few recipes i've been working on this afternoon. Just cooked this one here and i got a turkey in the oven. So there is some fantastic cooking going on in the Larry Clan household. This is what you need to get started.

1 slow cooker
2-3 lb moose roast
5 celery stalks, rough chop
5 carrots, rough chop
2 onions, chop in quarters
2 bay leaves
2 tbsp Worcestershire sauce
6 slices of turkey bacon
3 large mushrooms, sliced
1 can of 277 ml of water chestnuts
2 tbsp Raspberry vinaigrette
1/4 tsp Tabasco sauce
2 to 3 tbsp of Oishi sauce, optional
1 medium cabbage, sliced
1 pinch of sage
1 pinch of thyme
1 pinch of marjoram
1 pinch of rosemary
1 pinch of black pepper
1 pinch of nutmeg

Set oven at 425 Degrees F and brown the moose meat for 30 minutes.
When this is completed, set slow cooker on high and place moose meat in slow cooker.
Cover moose meat with celery, carrots, onions and bay leaf.
Sprinkle with Worcestershire sauce, then place turkey bacon slices on top of the moose meat.
Slow cook on high temperature for 2 hours.
After 2 hours, place all remaining ingredients in slow cooker.
Give yourself about 4 hours to finish it off at low temperature and ensure that the slow cooker is covered with a lid.
Total Cooking Time: Approximately 6 Hours.
Serve with Mashed Potatoes (if desired)