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Bison Chuck Roast

Slow-cook bison chuck until tender and serve with savory vegetables for a hearty and flavorful meal.

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Cook Time

Serving Size: Serves 6-8
Cook Time: 6-8 hours (on low) or 4-5 hours (on high) in a slow cooker

Ingredients

  • 2-3 lbs. bison chuck roast​

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 4 carrots, peeled and chopped

  • 4 potatoes, peeled and chopped

  • 2 cups beef or bison broth

  • 1 cup red wine (optional)

  • 2 tablespoons tomato paste

  • 2 tablespoons olive oil

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 2 bay leaves

  • Salt and pepper, to taste1 lb. ground bison

Bison Bones for Broth

Bison Bones for Broth

Out of Stock

Instructions

  • Pat the bison chuck roast dry with paper towels. Season it generously with salt and pepper on all sides.

  • In a large skillet, heat the olive oil over medium-high heat. Sear the bison roast on all sides until browned, about 2-3 minutes per side. Transfer the roast to a slow cooker.

  • In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant. Add the tomato paste and cook for an additional 1 minute. Transfer the mixture to the slow cooker.

  • Add the chopped carrots and potatoes to the slow cooker. Pour in the beef or bison broth, and red wine (if using), and stir in the thyme, rosemary, and bay leaves.

  • Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours, until the bison chuck roast is fork-tender, and the vegetables are cooked through.

  • Once cooked, remove the bay leaves and discard them. Let the roast rest for a few minutes, then slice or shred the bison chuck roast. Serve the meat with the savory vegetables and some of the cooking juices.


Enjoy your hearty and flavorful slow-cooked bison chuck roast!​

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