Bison Pot Roast Food

SAVORY BISON POT ROAST

Savory Bison Pot Roast image

We love Bison and buy it off line once a year. This chuck roast recipe is our favorite winter dinner. We get several meals and sometimes make a great bison veggie soup with the leftovers. Make the gravy and if you want some mashed potatoes. You can substitute a beef chuck roast but I hope you have a chance to try some Bison at least once.

Provided by Goat mom

Categories Meat

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

3 -4 lbs bison round roast
3 -4 large carrots, peeled and cut into large chunks
3 -4 stalks celery, cut into 4-inch pieces
2 -3 parsnips, peeled and cut into large chunks, same size as carrots
1 (14 1/2 ounce) can fire-roasted tomatoes
3 -4 slices sweet onions
1 1/2 cups red wine, I used a Gallo Cabernet Savignon
2 -4 tablespoons balsamic vinegar

Steps:

I briefly saute the carrots, celery and parsnips in some coconut or olive oil for a few minutes.
I flour salt, pepper and a bit of garlic powder to coat the roast and after I pull the veggies out I brown the roast.
I place the veggies on the bottom of the crock pot and place the browned roast on top.
Dump the can of Fire roasted tomatoes on top and then top with the slices of sweet onion.
Pour the wine and balsamic vinegar over the roast and veggies.
Cook on low for 8-9 hours. I usually turn the roast over at about hour 5-6 and check for doneness. Grass fed meats are prone to toughness if over cooked and Bison is also very lean.
When done, ladle out around 2 cups of the liquid to a pan and thicken up with flour or corn starch if you want some gravy.

Nutrition Facts : Calories 86.1, Fat 0.2, Sodium 142.6, Carbohydrate 9.7, Fiber 2.1, Sugar 5.1, Protein 1.1

BISON / BUFFALO POT ROAST

Bison / Buffalo Pot Roast image

This recipe is from "Alberta Bison" - we don't just have good beef here! If you haven't tried bison (buffalo), you really should. It has a wonderful taste and it's not gamey at all. My oldest Son actually prefers buffalo burgers over beef burgers and I really like them as well. I see no reason why this wouldn't work with beef. The cooking time completely depends on how you like your meat done; I used the lesser time. Enjoy!

Provided by Nif_H

Categories Wild Game

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

3 lbs bison round roast or 3 lbs buffalo roast
1 (2 1/2 ounce) package Lipton Onion Soup Mix
2 medium potatoes, cut into cubes
1 medium onion, sliced
1 medium green pepper, sliced (I don't use this)
3 large carrots, peeled and cut in one inch cubes

Steps:

Set oven to 200°F Lay bison/buffalo pot roast on two large sheets of heavy foil. Sprinkle dry onion soup mix over roast. Lay vegetables around roast evenly and wrap roast tight in foil. You may want to add more foil to make it airtight. Put wrapped roast in glass baking dish and bake for about 3 hours or until the internal temperature reaches 140°F.
This recipe can be made using any "cut" of Bison Roast.

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