Are you looking for a roast to impress that you can cook while you work? Look no further than the perfect bison chuck roast slowly perfected in a slow cooker.
Ingredients
2 tablespoons olive oil (more if needed for searing)
3 pounds of bison chuck roast or rump roast
1 large yellow onion, chopped
4 carrots, cut into 2" pieces
2 stalks of celery cut into 1 - 2" pieces
1 pound baby potatoes (if desired)
2 cups beef broth
1 cup red wine
4 cloves of chopped garlic
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon oregano
Salt and pepper
Directions
Thoroughly season the roast with salt and pepper.
In a pan, heat the 2 of tablespoons olive oil using medium-high heat.
Sear the roast on all sides.
In a slow cooker, add the seared roasts.
Add the onion, broth, wine, garlic, rosemary, thyme, and oregano to the slow cooker.
Add the roast to the slow cooker and spoon the mixture overtop the roast.
Turn the slow cooker on low for 8 hours until the roast falls apart. Around 6 hours, add the potatoes (if desired), celery, and carrots.
Remove the meat and keep the juices for gravy if desired, and serve!