Bison Roast Slow Cooker Food

BISON POT ROAST

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.

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.

HERB RUBBED BISON SIRLION TIP ROAST

Steps:

• In a small bowl combine paprika, salt, garlic powder, oregano, thyme, black pepper, onion powder, and cayenne pepper.
• Stir in oil until well combined. Set aside.
• Trim fat from roast.
• Spread oil mixture over surface of meat.
• Place meat on a rack in a shallow roasting pan.
• Roast in a 375 degree F. oven for 15 minutes.
• Reduce oven temperature to 300 degrees F. Roast 60 to 65 minutes more or until meat thermometer registers 140 degrees F.
• Remove roast from oven.
• Cover roast tightly with foil and let stand in pan on a wire rack for 15 minutes. The temperature of the meat after standing should be 145 degrees F. (medium rare).
• Thinly slice meat across the grain to serve. Serve with roasted vegetables, if desired.