Crock Pot Bison Roast
Bison Chuck roast slow cooked with potatoes, carrots, and onions
Equipment
- 1 Crock Pot
Ingredients
- 1.5 lb Bison chuck roast
- 2-3 large carrots chopped into 2-3 inch pieces
- 1 large onion chopped into large pieces
- 8 oz mushrooms
- 1/2 cup red wine I used cabernet sauvignon
- 1.5 cup beef broth
- 1 tbsp canola oil
- 1 tbsp tomato paste
- 1 tsp table salt
- 1/2 tsp ground black pepper
- 1 Bay Leaf
Instructions
- Season the bison chuck roast liberally with salt and black pepper.
- Heat canola oil in a skillet over medium-high heat.
- Once the oil is hot, add the bison and sear 2-4 minutes per side, until at least 2 sides are well seared.
- Remove the bison chuck roast to the bowl of a slow cooker.
- Add the red wine and beef broth to the skillet and use a spatula to scrape up any browned bits. Bring to a boil and turn off the heat.
- Add the carrots, onion, mushrooms, and tomato paste to the slow cooker around the bison roast. Pour over the wine and broth mixture.
- Add the bay leaf, pressing it into the liquid, and slow cook on high for 4-5 hours or low for 6-8 hours.
- Once the cook time has ended, remove the bison roast from the crock pot to a cutting board. Shred with forks or slice against the grain depending on your preference.
- Serve with mashed potatoes and a roll, or as a sandwich.