BEST FRIEND'S BISON POT ROAST
Steps:
- 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.
BISON POT ROAST
Learn how to make a flavorful and lean bison pot roast.
Provided by Eric Samuelson
Categories Main Course
Time 6h15m
Number Of Ingredients 7
Steps:
- To start, sprinkle the roast liberally with kosher salt on both sides. This will help bring moisture and protein to the surface to help brown the meat.
- Heat up a pan large enough to fit the roast, over medium high heat. Cast iron would be best. Add enough cooking oil to coat the the bottom of your pan,
- Once hot add the roast. Make sure to brown the meat on every side. Whole process should take about 10 minutes.
- Add to the slow cooker.
- Add all the seasonings to the broth. Taste the broth to make sure it's strongly flavored. Add more until it's really strong. Then pour over top the roast.
- Add the sprigs of rosemary on top. Put the lid on the slow cooker, and cook for 6 to 8 hours or until the pot roast falls apart with a fork.
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