Beer Braised Bison Chuck Roast

Name: Beer-Braised Bison Chuck Roast
Cook time: 4 h
Total time: 4 h
Yield: 6 Servings
Ingredients: 2.5 pound Bison Chuck Roast; 2 tbsp avocado oil; 2 tbsp Kosher salt; 1 tbsp ground black pepper; 1 tsp fresh thyme chopped; 1 tsp fresh rosemary chopped; 1/2 tsp dried oregano; 1/2 tsp Italian seasoning; 1 shallot (finely diced); 1 yellow onions (quartered); 4 cloves garlic minced; 1 whole head of garlic (cut at the top to expose the cloves); 2 cups carrots, about 6 carrots (cut into large chunks); 2 pounds yukon gold potatoes, about 4 large potatoes (peeled and cut into large chunks); 1/4 cup tomato paste; 1 cup beef bone broth or beef stock; 1 tbsp Worcestershire sauce; 2 cups beer of your choice (stout for a darker, bolder beer flavor, a lighter beer for a more mild taste); 3 sprigs fresh rosemary; 2 bay leaves

Just set it and forget it with this easy, savory recipe for Beer Braised Bison Chuck Roast. With lots of hearty root veggies and an aromatic beer-infused broth, this recipe is just as enjoyable to make as it is to eat. Tailor the flavor according to your favorite brew, throw everything into your dutch oven (or slow cooker for an even easier approach) and then sit back with a cold one of your own while dinner simmers to perfection. Allowing the Bison Chuck Roast to cook slowly over low heat will seal in the juices for a tender, tasty meal.

Recipe and photography by Essence Eats.

Beer-Braised Bison Chuck Roast

Essence Eats

Servings

6 Servings

Cook Time

4 hours

Ingredients

2.5 pound Bison Chuck Roast
2 tbsp avocado oil
2 tbsp Kosher salt
1 tbsp ground black pepper
1 tsp fresh thyme chopped
1 tsp fresh rosemary chopped
1/2 tsp dried oregano
1/2 tsp Italian seasoning
1 shallot (finely diced)
1 yellow onions (quartered)
4 cloves garlic minced
1 whole head of garlic (cut at the top to expose the cloves)
2 cups carrots, about 6 carrots (cut into large chunks)
2 pounds yukon gold potatoes, about 4 large potatoes (peeled and cut into large chunks)
1/4 cup tomato paste
1 cup beef bone broth or beef stock
1 tbsp Worcestershire sauce
2 cups beer of your choice (stout for a darker, bolder beer flavor, a lighter beer for a more mild taste)
3 sprigs fresh rosemary
2 bay leaves

Directions

Preheat oven to 325 degrees F. Step 2 Season the Bison Chuck Roast with salt and pepper, place in a large Dutch oven over high heat and add the oil.
Once shimmering add the bison and brown on all sides for 3-4 minutes,then remove and set aside. Step 4 Reduce heat to medium, and add the diced shallot and minced garlic, stir and cook for 1 minute.
Add chopped thyme, chopped rosemary, dried oregano, dried Italian herbs, stir frequently and cook for 1 minute.
Next, add in the tomato paste and cook for 1 more minute, stirring well.
Add in the beef stock, beer, stir and add the quartered onion, whole garlic head, carrots, potatoes, rosemary sprigs, and bay leaves.
Add the bison roast.
Cover and cook in the oven for 4 hours, or until fork tender. Squeeze the garlic head to release the cloves.Enjoy!