Prep 15 mins
Cook 3 hrs
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!
- 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.
I didn't read the previous review and proceeded with the recipe as described. DO NOT DO THIS! My roast cooked for 3 hours at 200 and everything was still raw! I'm thinking there must be a typo--maybe 300? 400?
Excellent roast (I used bison) and I'll use this method for cooking roasts in the future. The only thing that took this down a star was that the carrots and spuds were still 90% raw at the end of the cooking time. I removed the roast, resealed the package and gave the veggies another 45 mins @400f. They were still more firm than DH likes but they were ok for me. Next time (I have more bison in the freezer) I'll do the veggies separately but still use the slow cooking and onion soup mix with the meat. I skipped the pepper and onion as there was a lot of onion in the soup mix. The roast was very moist, tender and delicious. Thanks for posting this Nif! :D