This delicious and juicy bison roast was a family hit! Even with the size of the roast, the dutch oven handled this quickly and deliciously! We recommend this recipe for any of our tasty bison roasts, but for this specific recipe, we used chuck roast in order to marinate the flavors with the marbleized fat and perfect flavoring pair.
In addition to the pot roast, we also threw in some potatoes and carrots. We would highly recommend waiting a bit until adding the potatoes and carrots, but either way will still be delicious!
1/2 cup flour
Salt and pepper
3-5lbs of bison chuck roast
1 tablespoon butter
4 tablespoons olive oil, divided
1 thinly sliced onion
5, peeled carrots cut into 1-2" pieces
3 cloves of minced garlic
3 cups of beef broth, divided
1/2 cup red wine (or 2/3 cup apple cider vinegar, or 1/2 cup beef broth)
1/2 teaspoon of thyme leaves
1/2 teaspoon of dried rosemary
2 bay leaves
3 russet potatoes, peeled and cut into halves
Heat oven to 300 degrees F.
Pat your bison roast dry
In a bowl, mix salt, pepper, and flour together (don't be shy with the salt and pepper!)
Cover the bison in the flour mixture - you may need to press the flour into all the sides of the bison.
In the dutch oven, add the butter and 2 tablespoons olive oil, then heat until the dutch oven is hot.
Sear all sides of the chuck roast and then put it aside on a plate.
Using the dutch oven again, add 1 cup of beef broth and add onions and stir until translucent.
Add the rest of the beef broth, red wine, thyme, rosemary, and bay leaves to the mixture.
Add the roast to the dutch oven and bake for about ~2 hours.
Check on the roast and add the potatoes and carrots to the dutch oven and put the dutch oven back in the oven for another hour or so until the potatoes are cooked.
Remove the dutch oven from the oven, and spoon out the juice from the container (if desired), then add the juice with a tablespoon of flour to a sauce pan and whisk until thick.
Serve and enjoy!