Bison Pot Roast
2-3 lb. bison post-roast (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
1 diced large onion
3 medium carrots, diced
3 stalks of celery, diced
1 tbsp. tomato paste
2.5 cups of beef stock or
Place bison pot roast in a large zip lock bag with 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 and the second side for 5 minutes.
Remove and set aside on a platter.
Add onions to the same skillet and sauté until soft and clear, about 9 minutes.
Add carrots and celery and cook for an additional 11 minutes. For the best flavor, the vegetables should caramelize.
Add one heaping tablespoon of tomato paste and continue to sauté an additional 2 minutes.
Add beef stock or stock/wine mixture. Return roast to pan, bring the liquid to a boil, and immediately reduce to a simmer.
Cover and cook on lowest stove top setting for 7 hours or...
Set oven temp to 180°F and cook in covered heavy casserole for 8 hours or...
Transfer to slow cooker and cook on low for 8 hours.
When the meat is fork-tender, remove roast and let rest for 10 minutes before slicing and serving with gravy and vegetables.