Bison Pot Roast
A lean bison roast braised slowly with root vegetables until it carves softly.
- Prep
- 25 min
- Cook
- 210 min
- Total
- 235 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 430 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 16 g
- carbs
- 22 g
- protein
- 45 g
- calories
- 430
Instructions
- 1
Season the roast heavily and brown it on all sides in the oil.
- 2
Lift it out, brown the onions, then stir in the tomato paste for a minute.
- 3
Return the roast with the stock and bay, cover, and cook at 150C for 2.5 hours.
- 4
Add the carrots and cook 45-60 minutes more until the meat gives to a fork.
- 5
Rest the roast under foil; thicken the strained liquid with flour slaked in cold water.
- 6
Slice across the grain and serve with the gravy.
Chef's tips
Bison has almost no marbling — if the pot dries out the meat turns to rope, so keep the lid tight and the liquid up.
Ingredient substitutions
- bison chuck → beef chuck, cooked 30 minutes less
Storage
4 days refrigerated; freezes in its gravy for 3 months.
Common mistakes to avoid
- •Cooking it like a beef prime roast, uncovered and pink
Serving suggestions
Cooked Bison Pot Roast?
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