Best Friend's Bison Pot Roast
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 586
- Total Fat
- 23
- Saturated Fat
- 4
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 57
- Cholesterol
- 141
- Sodium
- 1159
- Total: 8 hr 55 min
- Prep: 10 min
- Inactive: 8 hr
- Cook: 45 min
Ingredients
One 2 lb. Bison Inside Round Roast (fresh or fully thawed)
1/3 cup flour
2 tbsp. chopped or granulated garlic
1 tsp. coarse sea salt
1 tsp. coarse ground pepper
1/3 cup olive oil
I diced large onion chopped
3 medium carrots diced
2 stalks of celery
1 large leek sliced
1 tbsp. tomato paste
2 1/2 cups of beef stock
1 1/2 cups of beef stock and one cup of dry red wine
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.