Ingredients
Units
Scale
- 1 bison chuck roast (approximately 3–4 pounds)
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup beef or vegetable broth
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Preheat your oven to 325°F (160°C).
- Season the bison chuck roast generously with salt and pepper.
- In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat.
- Add the bison chuck roast and sear it on all sides until browned. This helps to lock in the flavors and juices.
- Remove the roast from the pot and set it aside.
- In the same pot, add the sliced onion, minced garlic, carrots, and celery. Sauté until the vegetables are slightly softened.
- Pour in the beef or vegetable broth and scrape the bottom of the pot to release any browned bits.
- Return the bison chuck roast to the pot and add the chopped rosemary and thyme.
- Cover the pot with a lid and transfer it to the preheated oven.
- Allow the roast to cook for approximately 3-4 hours, or until the meat is fork-tender.
- Once cooked, remove the pot from the oven and let the roast rest for a few minutes before slicing.
Notes
- For added flavor, you can marinate the bison chuck roast overnight in a mixture of your choice, such as red wine, Worcestershire sauce, and herbs.
- Feel free to add additional vegetables of your choice, such as potatoes, parsnips, or mushrooms, to enhance the flavors and create a complete meal.
- Prep Time: 20 minutes
- Cook Time: 3-4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
