This bison pot roast recipe is a hearty and flavorful meal that is perfect for a cold winter night. The bison is seared in a hot pan to seal in the juices, then braised in a red wine and beef broth sauce with onions, carrots, and potatoes. The result is a tender and juicy roast that is packed with flavor.
Bison is a lean and healthy meat that is a good source of protein and iron. It is also lower in saturated fat than beef. Red wine adds a rich and complex flavor to the sauce, and the beef broth helps to keep the meat moist and tender.
This pot roast is easy to make and can be cooked in the oven or in a slow cooker. It is also a great dish to make ahead of time and reheat for a quick and easy meal.
To serve, simply slice the pot roast and spoon the vegetables and sauce over top. Garnish with fresh rosemary and thyme for a beautiful presentation if desired.
Ingredients
3lbs Bison chuck roast
Pinch of salt
Pinch of pepper
2 tablespoons olive oil
1 onion, cut into quarters
6 carrots, sliced
3lbs potatoes
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried rosemary
2 teaspoons dried thyme
~16oz (2 cups) beef stock
1 1/2 cups red wine
Directions:
Preheat the oven to 275˚F.
Pat the chuck roast dry and season with salt and pepper.
In your Dutch oven, heat the oil over medium heat.
After the pan is hot, sear the chuck roast on all sides until browned.
In the Dutch oven, add the onion, carrots, and potatoes.
Infuse the Dutch oven with the flavors of garlic, onion, rosemary, thyme, beef stock, and red wine above.
Transfer the roast to the oven and cook for 5-6 hours, or until the meat is tender.
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