Bison Pot Roast
Bison Recipe
1Setup & Prepare
About This Recipe
Long, slow braising transforms tough bison chuck into tender, flavorful pot roast with vegetables. This one-pot meal feeds families while honoring traditional American cooking.
Cultural Context
This classic American comfort food adapts perfectly to bison, creating fork-tender roast with rich gravy. The dish represents frontier cooking using indigenous protein for Sunday family dinner.
2Ingredients
Shopping List
3Cooking Instructions
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Preparation: Pat roast dry and season generously with salt and pepper. Preheat oven to 300°F.
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Browning: Heat oil in large Dutch oven over medium-high heat. Brown roast on all sides, about 12 minutes total. Remove and set aside.
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Vegetables: Add onions, carrots, and celery to pot. Cook 5 minutes. Add garlic and tomato paste, cook 2 minutes.
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Deglazing: Pour in wine, scraping up browned bits.
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Braising: Return roast to pot. Add stock, bay leaves, and thyme. Liquid should come one-third up the roast.
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Oven Cooking: Cover and transfer to oven. Braise 2.5 hours, turning once.
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Potatoes: Add potatoes and continue braising 1 hour until meat is fork-tender.
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Gravy: Remove roast and vegetables. Strain cooking liquid, skim fat. Make gravy by whisking flour into 2 cups liquid and simmering until thickened.
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Service: Slice roast and serve with vegetables and gravy.
4Chef's Notes & Pairings
Chef's Notes
- Don't rush the cooking - low and slow is key
- Roast should be fall-apart tender when done
- Make gravy to desired thickness
- Perfect Sunday dinner for family gatherings
Wine Pairing
Rustic Côtes du Rhône or Malbec complements the hearty pot roast.
Nutrition Facts
Per serving: 520 calories, 54g protein, 24g fat, 22g carbohydrates. Complete meal with protein and vegetables.
