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         Basic Bison Pot Roast




This roast can be made and served all in the same day, but for even better flavor and tenderness make it a day ahead. There's lots of gravy with this one. Be sure to serve it with plenty of root vegetables.

        Ingredients
2 tbsp
One 3 -4 lb
1 1/2 cups
1 cup
1/2 cup
3 tbsp
6 cups
1 1/2 tsp
1/4 to 1/2 tsp

   
 

canola oil
boneless roast (rump, chuck/blade, or round steak)
finely chopped yellow onion
celery (1/4 inch dice)
carrots (1/4 inch dice)
flour
light stock (homemade stock preferred - bison, chicken, or vegetable)*
salt (to taste - usually much less when store-bought stocks are used)
freshly ground black pepper
 
* When using hearty homemade stock use 3 cups stock and 3 cups water. If using store bought stocks (tetra-pak or bottled, avoid canned or bouillon based) use 4 cups stock and 2 cups water.

Beurre Manie - Combine 1 tbsp butter with an equal amount of flour; roll into a ball. Make up several and refrigerate. Can also be frozen for later use.

        Directions
  • Set oven at 250°F.

  • Put canola oil in a 6 quart Dutch oven. Heat oil over medium to medium-high heat. Once hot, add roast. Turn roast every couple of minutes. Watch carefully; avoid any burning or blackening by adjusting heat. Once completely brown, about 10 minutes, remove roast from Dutch oven and set aside.

    Pot Roast Start      Bison Pot Roast


  • Immediately add the onion, celery, and carrots to the Dutch oven. With a wooden spoon combine and scrape in any of the browned bits from the bottom of the pot. Sauté until vegetables start to turn golden, 10 to 12 minutes.

    Pot roast      Bison Pot Roast

  • Sprinkle in flour and blend in completely. Add the stock and required water. Bring to a low boil, then remove from heat. Return roast to Dutch oven. Snuggly cover the open Dutch oven with a sheet of aluminium foil. Put the lid for the Dutch oven on top of the foil to form a seal. Place in the middle of the oven and cook until an internal roast temperature of 205F is reached, about 4 hours.

    Bison Pot Roast      Bison Pot Roast

    Bison Pot Roast      Bison Pot Roast

      Same Day Serving (O.K., but better if served the following day)

  • Remove roast from the Dutch oven and place on a serving platter. Hold in the oven with the door slightly open while sauce is being turned into gravy.

  • Adjust sauce seasoning with additional salt and pepper if necessary.

  • Thicken sauce into gravy by frist bringing to a boil. Add one ball of beurre manie and whisk continuously for 3 minutes, or until beurre manie dissolves and has blended in completely. Repeat process until desired thickness is reached.

    Bison Pot Roast


  • Slice roast into 1/4 to 1/2 inch thick slices. Layer meat slices in a shallow casserole dish, cover with gravy. Hold in warm oven until ready to serve. Serve with root vegetables and any remaining sauce on the side.

    Bison Pot Roast      Bison Pot Roast

      To Serve the Following Day (Recommended)

  • Remove Dutch oven from stove, discard foil seal. Allow roast and sauce to cool to room temperature. Leave roast and sauce in covered Dutch oven. Refrigerate overnight. From the refrigerator, reheat in a 300°F oven for 1 1/2 hours or until heated through. Then follow 'Same Day Serving' directions.