Savory Bison Pot Roast

We love Bison and buy it off line once a year. This chuck roast recipe is our favorite winter dinner. We get several meals and sometimes make a great bison veggie soup with the leftovers. Make the gravy and if you want some mashed potatoes. You can substitute a beef chuck roast but I hope you have a chance to try some Bison at least once.

• Ready In: 8 hrs 30 mins
• 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 1/2ounce) 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

1. I briefly saute the carrots, celery and parsnips in some coconut or olive oil for a few minutes.
2. 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.
3. I place the veggies on the bottom of the crock pot and place the browned roast on top.
4. Dump the can of Fire roasted tomatoes on top and then top with the slices of sweet onion.
5. Pour the wine and balsamic vinegar over the roast and veggies.
6. 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.
7. 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.