Bison Pot Roast with Root Vegetables
Lean bison braised gently with root vegetables and a little juniper until tender.
- Prep
- 20 min
- Cook
- 210 min
- Total
- 230 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •Heavy Dutch oven
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 12 g
- carbs
- 20 g
- protein
- 44 g
- calories
- 380
Instructions
- 1
Season the bison and brown it in the oil, but keep the heat moderate — lean meat scorches faster than beef.
- 2
Add the onions, stock, juniper and bay, cover tightly and braise at 150C for 2.5 hours.
- 3
Add the carrots and parsnips and cook for another hour.
- 4
Check that the meat pulls apart; if not, give it another 30 minutes rather than raising the heat.
- 5
Rest the roast, thicken the juices with flour slaked in cold water, and simmer 3 minutes.
- 6
Slice or pull and serve with the vegetables and gravy.
Chef's tips
Bison has almost no marbling — it must stay submerged and covered or it dries out completely.
Ingredient substitutions
- bison → beef chuck, cooked the same way for 30 minutes less
Storage
4 days refrigerated in its liquid; freezes for 3 months.
Common mistakes to avoid
- •High-heat roasting
- •Undersalting a lean meat
Serving suggestions
Cooked Bison Pot Roast with Root Vegetables?
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