Bison Pot Roast


  • 2 lb. bison pot roast (fresh or fully thawed)
  • 1/3 cup flour
  • 2 tbsp. chopped or granulated garlic
  • 1 tsp. coarse sea salt
  • 1 tsp. coarse ground pepper
  • 1/3 cup vegetable oil
  • I diced large onion
  • 3 medium carrots, diced
  • 1 tbsp. tomato paste
  • 2.5 cups of beef stock or…
  • 1.5 cups of beef stock and one cup of dry red wine
    • Bay leaves
    • 2 large Russet potatoes
    • 1 large parsnip
    • 4 carrots
    • 4 stalks celery
    • 1/4 cup flour
    • Thyme
    • Rosemary
    • Lemon
    • Salt and Pepper


  1. Place roast in a large zip lock bag with flour, garlic, salt and pepper. Shake well to coat and allow to rest for 10 minutes.
  2. Place a heavy bottomed pan on the stove and preheat for 10 minutes on medium low.
  3. Add vegetable oil and brown the roast well on the first side for 7 minutes and the second side for 5 minutes. Remove and set aside on a platter.
  4. Add onions to same skillet and sauté until soft and clear, about 9 minutes. Add carrots and celery and cook for an additional 11 minutes. For best flavor, the vegetables should caramelize.
  5. Add one heaping tablespoon of tomato paste and continue to sauté an additional 2 minutes.
  6. Add beef stock or stock/wine mixture. Return roast to pan, bring liquid to a boil and immediately reduce to a simmer.
  7. Cover and cook on lowest stove top setting for 7 hours or...
  8. Set oven temp to 180°F and cook in covered heavy casserole for 8 hours or...
  9. Transfer to slow cooker and cook on low for 8 hours.
  10. When the meat is fork tender, remove roast and let rest for 10 minutes before slicing and serving with gravy and vegetables.


After cooking, remove the roast to a plate or platter, cover and refrigerate. Remove the vegetables from the roasting liquid with a slotted spoon and discard. Cut up two large Russet potatoes, 4 carrots, 4 celery stalks and a large parsnip. Lay these veggies in the bottom of the roasting pan in the left over juices. Bake at 350º for about 1.5 hours. Remove the freshly roasted veggies and heat the juices up to boiling. Add some bay leaves. Pour in some red wine and stir to mix. Remove about a cup of the liquid. Into this reserved liquid, stir in about 1/4 cup flour, and return to pan, stirring in with a whisk. Return just to boiling, reduce heat to simmer, and adjust seasoning - add thyme and rosemary, salt and pepper, lemon juice, Etc...

Bring out the roast and carve into thin slices if possible, shred it if all else fails. Plate meat with some roasted veggies and pour gravy over the top