Savory Bison Pot Roast
- Ready In:
- 8hrs 30mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 3 -4 lbs bison round roast
- 3 -4 large carrots, peeled and cut into large chunks
- 3 -4 stalks celery, cut into 4-inch pieces
- 2 -3 parsnips, peeled and cut into large chunks, same size as carrots
- 1 (14 1/2 ounce) can fire-roasted tomatoes
- 3 -4 slices sweet onions
- 1 1⁄2 cups red wine, I used a Gallo Cabernet Savignon
- 2 -4 tablespoons balsamic vinegar
directions
- I briefly saute the carrots, celery and parsnips in some coconut or olive oil for a few minutes.
- I flour salt, pepper and a bit of garlic powder to coat the roast and after I pull the veggies out I brown the roast.
- I place the veggies on the bottom of the crock pot and place the browned roast on top.
- Dump the can of Fire roasted tomatoes on top and then top with the slices of sweet onion.
- Pour the wine and balsamic vinegar over the roast and veggies.
- Cook on low for 8-9 hours. I usually turn the roast over at about hour 5-6 and check for doneness. Grass fed meats are prone to toughness if over cooked and Bison is also very lean.
- When done, ladle out around 2 cups of the liquid to a pan and thicken up with flour or corn starch if you want some gravy.
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RECIPE SUBMITTED BY
Married 31 years. Live in rural area with one old mare and a small herd of Nubian dairy goats. I love cooking old favorites and trying new recipes. Mostly now just cooking for two but still host large groups several times a year. I've collected cookbooks for years when traveling. I have all my Mom and Mother in Laws cookbooks also. I try and write in my cookbooks any changes, when first tried and any other info that my daughter might enjoy later. Alot of my favorite moments center around food, holiday preparation and family time through the years. Recently my daughter has become interested in cooking more and I enjoy her new recipes and creations. My husband doesn't cook but helps in prep as directed and is the man for kitchen clean up.