Best Friends Bison Pot Roast Recipes

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PERFECT POT ROAST



Perfect Pot Roast image

Feed your family with Ree Drummond's Perfect Pot Roast recipe from Food Network. Fresh rosemary and thyme add rich, herbal resonance to this hearty roast.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Steps:

  • Preheat the oven to 275 degrees F.
  • Generously salt and pepper the chuck roast.
  • Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
  • Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
  • If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
  • With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
  • Add in the onions and the carrots, along with the fresh herbs.
  • Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

BISON / BUFFALO POT ROAST



Bison / Buffalo Pot Roast image

This recipe is from "Alberta Bison" - we don't just have good beef here! If you haven't tried bison (buffalo), you really should. It has a wonderful taste and it's not gamey at all. My oldest Son actually prefers buffalo burgers over beef burgers and I really like them as well. I see no reason why this wouldn't work with beef. The cooking time completely depends on how you like your meat done; I used the lesser time. Enjoy!

Provided by Nif_H

Categories     Wild Game

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 6

3 lbs bison round roast or 3 lbs buffalo roast
1 (2 1/2 ounce) package Lipton Onion Soup Mix
2 medium potatoes, cut into cubes
1 medium onion, sliced
1 medium green pepper, sliced (I don't use this)
3 large carrots, peeled and cut in one inch cubes

Steps:

  • Set oven to 200°F Lay bison/buffalo pot roast on two large sheets of heavy foil. Sprinkle dry onion soup mix over roast. Lay vegetables around roast evenly and wrap roast tight in foil. You may want to add more foil to make it airtight. Put wrapped roast in glass baking dish and bake for about 3 hours or until the internal temperature reaches 140°F.
  • This recipe can be made using any "cut" of Bison Roast.

BISON POT ROAST WITH HOMINY



Bison Pot Roast With Hominy image

The American bison that once roamed the Great Plains were considered sacred animals by the Lakota and other people of the region, and served as a critical food source that was celebrated in ceremonies and honored in prayers. According to numbers published by the United States Fish and Wildlife Service, there were 30 million to 60 million bison in North America in the 1500s. By the end of the 1800s, settlers had decimated the population. In the late 1990s, the number of bison in North America had grown again, to nearly 300,000 animals in public herds and on ranches. It's exciting we now have access to this vitally important meat. When it's slowly braised, the lean, mild bison becomes fork tender; hominy brings substance and a subtly sweet, nutty corn flavor. Serve this dish alone or pair it with roasted turnips and winter squash. Soaking the hominy overnight before adding it to the pot helps it cook faster, so the dried corn kernels are ready in the same amount of time as the bison. Leftovers are terrific served over corn cakes or folded into tortillas. A small branch of foraged white cedar adds a woodsy note, but juniper berries achieve a similar effect.

Provided by Sean Sherman

Categories     meat, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup dried hominy (see Note)
1 (3- to 4-pound) bison chuck roast
Coarse sea salt
3 tablespoons sunflower oil
3 to 4 cups bison or vegetable stock
2 fresh sage sprigs, plus more sage leaves reserved for garnish
1 (4-inch) branch wild white cedar, or 2 teaspoons dried juniper berries
1/4 cup light agave nectar
1 packed cup sliced dandelion greens (or other dark greens, such as spinach or kale)

Steps:

  • Add the hominy to a large bowl and cover with 3 inches of water. Let soak overnight at room temperature. Drain, discarding the soaking liquid.
  • Heat the oven to 250 degrees. Season the bison generously on all sides with 2 tablespoons salt. Heat the oil in a large Dutch oven or heavy pot over medium-high. Add the bison and sear it until browned on all sides, rotating the meat when it releases easily from the pot, about 15 minutes total. Transfer the meat to a plate, then add the drained hominy, stock, sage sprigs, cedar or juniper, and agave to the pot.
  • Bring to a simmer over high heat, scraping the bottom of the pot. Return the meat to the pot, cover, transfer to the oven and bake until the meat is very tender, 3 to 3 1/2 hours, turning over the bison about halfway through. Remove and discard the sage sprigs and cedar, if using. (If using juniper berries, you can discard them, but it's not necessary: They add surprising flavor and texture when eaten with the meat.) Stir in the greens until wilted. Season the liquid with more salt to taste.
  • Slice the meat into 1-inch-thick slabs and divide among shallow bowls. Spoon some of the sauce, hominy and greens over the slices, and garnish with whole or torn sage leaves.

SAVORY BISON POT ROAST



Savory Bison Pot Roast image

We love Bison and buy it off line once a year. This chuck roast recipe is our favorite winter dinner. We get several meals and sometimes make a great bison veggie soup with the leftovers. Make the gravy and if you want some mashed potatoes. You can substitute a beef chuck roast but I hope you have a chance to try some Bison at least once.

Provided by Goat mom

Categories     Meat

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

3 -4 lbs bison round roast
3 -4 large carrots, peeled and cut into large chunks
3 -4 stalks celery, cut into 4-inch pieces
2 -3 parsnips, peeled and cut into large chunks, same size as carrots
1 (14 1/2 ounce) can fire-roasted tomatoes
3 -4 slices sweet onions
1 1/2 cups red wine, I used a Gallo Cabernet Savignon
2 -4 tablespoons balsamic vinegar

Steps:

  • I briefly saute the carrots, celery and parsnips in some coconut or olive oil for a few minutes.
  • I flour salt, pepper and a bit of garlic powder to coat the roast and after I pull the veggies out I brown the roast.
  • I place the veggies on the bottom of the crock pot and place the browned roast on top.
  • Dump the can of Fire roasted tomatoes on top and then top with the slices of sweet onion.
  • Pour the wine and balsamic vinegar over the roast and veggies.
  • Cook on low for 8-9 hours. I usually turn the roast over at about hour 5-6 and check for doneness. Grass fed meats are prone to toughness if over cooked and Bison is also very lean.
  • When done, ladle out around 2 cups of the liquid to a pan and thicken up with flour or corn starch if you want some gravy.

Nutrition Facts : Calories 86.1, Fat 0.2, Sodium 142.6, Carbohydrate 9.7, Fiber 2.1, Sugar 5.1, Protein 1.1

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BISON POT ROAST - HOW TO COOK MEAT

From howtocookmeat.com
Cuisine American
Total Time 4 hrs 20 mins
Category Entree
Published 2010-05-14
  • Buy the right bison roast. This cut of bison is a chuck roast. It is a tougher, chewier piece of meat that, once pot-roasted for 3‒4 hours, will become a fork-tender delicious piece of meat.
  • Season the meat and prep the other ingredients. Season the meat with sea salt and fresh cracked black pepper. Rub it in well with your fingertips, working the seasonings into the meat.
  • Heat up the braising pan on the stove over medium-high heat. Also, now would be a good time to preheat the oven to 400 degrees F. Pour 3‒4 tablespoons of vegetable oil into the braising pan, or until the bottom is covered.
  • Remove the pot roast and add the onions. Cook the onions and garlic until they are reduced to a ¼ of their previous mass. Use a wooden spoon with a flat tip to scrape at the fond (drippings) on the bottom of the pan.
  • After 1 hour, remove the braising pan. Remove the lid and flip the meat with a pair of spring-loaded tongs. Return the braising pan to the oven for another hour.


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