High Plains Bison Pot Roast

Makes 8 servings

This is the ideal way to cook a bison pot roast. Double this recipe for leftovers and make hot open-faced sandwiches, or slice thinly with mustard for a deli-style treat.

ingredients

  • 2 pounds High Plains Bison Pot Roast
  • 1/3 cup flour
  • 2 tablespoons granulated garlic
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1/3 cup vegetable oil
  • 1 onion, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 tablespoon tomato paste
  • 2 1/2 cups water
  • 1 teaspoon beef base (concentrated beef flavor starter)

directions

Place the bison pot roast in a resealable plastic bag with the flour, garlic, salt and pepper. Shake well to coat and allow to rest for 10 minutes.

Place a heavy-bottomed pan on the stove and preheat for 10 minutes on medium low. Add vegetable oil and brown the roast well on the first side for 7 minutes; turn and brown on the second side for 5 minutes. Remove the roast front he pan and set on a platter.

Add onions to the same skillet and brown well, about 9 minutes. Add carrots and celery and cook for an additional 11 minutes. It’s important for flavor development that the vegetables caramelize.

Add 1 heaping tablespoon of tomato paste and continue to saute, stirring so as not to burn, for an additional 2 minutes. Add 2 1/2 cups of water and 1 heaping teaspoon of beef base; stir until well mixed. Return the roast to the pan and bring to a boil, then reduce to a simmer. Cover and set the stove to its lowest setting; cook for 7 hours.

Tip: Instead of cooking the roast on the stovetop for 7 hours, you could transfer to a slow cooker to finish cooking for 8 hours on low. Or place in a 180-degree-F oven and cook for 8 hours. Or you could cool the stew down and place in the refrigerator, then place in the oven before you go to bed and cook overnight at 180 degrees F.

Recipe reprinted by permission of High Plains Bison. All rights reserved.

RecID 11317

nutrition information per serving

330 calories; 18g total fat; 75mg cholesterol; 3430mg sodium; 17g carbohydrates; 2g fiber; 26g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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