Rosemary & Garlic Bison Pot Roast
Who says a good meal has to be complicated? This super-simple yet elegant bison pot roast recipe by the talented Grace Brinton elevates any meal to special-occasion status. Try it out this holiday season or anytime you feel like impressing your friends and family with a special dish.
Rosemary & Garlic Bison Pot Roast Recipe:
- 1 Bison Inside Round Roast, about 2.5 lbs
- 3 Tbl Ghee
- 2 Carrots
- 1 Medium Yellow Onion
- 3 Celery Ribs
- 3 Cloves Garlic
- 2 Cups Bison Broth
- 3 Cups Water
- ¾ tsp Salt
- ½ tsp Black Pepper
- 1 tsp Fresh Chopped Rosemary
*This recipe serves 6 people
1.) Heat 1 Tbl ghee in a large oven-safe pot or dutch oven over medium heat.
2.) Sprinkle bison with ½ tsp salt.
3.) When pot is hot, sear the bison on each side until well-browned and no longer sticks to pan.
4.) Remove bison from pot, set aside.
5.) Add remaining ghee to the pot, then add onions and sauté 5 minutes.
6.) Add 1 cup broth to deglaze the pan.
7.) At this point, if using a slow cooker: Transfer the contents of the pot and all remaining ingredients into the slow cooker, along with the bison. Nestle bison into the liquid. Set on low and cook for about 8-12 hours, until fork tender. I cooked mine overnight in the slow cooker, about 12 hours.
8.) If you are braising on stovetop: Add carrots, celery, and garlic to the pot with the onion, sauté 1 minute, then add remaining ingredients and bison. Nestle bison into the liquid. Cover with the lid and braise over the lowest heat setting until tender, about 3-4 hours.
If you liked this recipe, be sure to check out Grace’s other healthy, delicious recipes on her website!