Best Friend's Bison Pot Roast
Getting reviews...
- Total: 8 hr 55 min
- Prep: 10 min
- Inactive: 8 hr
- Cook: 45 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 586
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 57 g
- Cholesterol
- 141 mg
- Sodium
- 1159 mg
- Total: 8 hr 55 min
- Prep: 10 min
- Inactive: 8 hr
- Cook: 45 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 586
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 57 g
- Cholesterol
- 141 mg
- Sodium
- 1159 mg
Ingredients
Directions
- Place bison pot roast in a large zip lock bag with flour, garlic, salt and pepper. Shake well to coat and allow to rest for 10 minutes.
- Place a heavy bottomed pan on the stove and preheat for 10 minutes on medium low.
- Add vegetable oil and brown the roast well on the first side for 7 minutes and the second side for 5 minutes. Remove and set aside on a platter.
- Add onions to same skillet and saute until soft and clear, about 9 minutes. Add carrots and celery and cook for an additional 11 minutes. For best flavor the vegetables should caramelize.
- Add one heaping tablespoon of tomato paste and continue to saute for an additional 2 minutes.
- Add beef stock or stock/wine mixture. Return roast to pan, bring liquid to a boil and immediately reduce to a simmer.
- Cover and cook on lowest stove top setting for 7 hours OR Set oven temp to 180°F and cook in covered heavy casserole for 8 hours OR Transfer to slow cooker and cook on low for 8 hours.
- When the meat is fork tender, remove roast and let rest for 10 minutes before slicing.
