Bison Buffalo Pot Roast
Indulge in the hearty, rustic flavors of a Bison Buffalo Pot Roast—a comforting dish that blends tender, slow-cooked bison chuck roast with an array of wholesome vegetables and aromatic herbs. Perfect for cozy dinners, this recipe highlights the rich, lean taste of bison, seared to golden perfection before being simmered in a flavorful broth of beef stock, tomatoes, and fresh rosemary and thyme. Carrots, celery, and potatoes soak in the savory juices, creating a complete one-pot meal that’s as nutritious as it is satisfying. Ready in just over 4 hours, this pot roast is ideal for special occasions or a Sunday feast, delivering fall-apart tenderness every time. Whether you're a seasoned bison enthusiast or a newcomer to this lean protein, this recipe is a delicious way to elevate your dinner table with a gourmet twist.
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Recipe Information
Ingredients
- 3 pounds bison chuck roast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 carrots, cut into 2-inch chunks
- 2 celery stalks, cut into 2-inch chunks
- 4 garlic cloves, minced
- 3 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, with juice
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 bay leaf
- 4 medium potatoes, quartered
Instructions
Preheat your oven to 300°F (150°C).
Pat the bison chuck roast dry with paper towels, then season all sides generously with salt and black pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the bison roast in the hot oil for 4-5 minutes per side until browned. Remove the roast and set it aside.
In the same pot, add the diced onion, stirring occasionally, and cook for 3-4 minutes until softened.
Add the carrots, celery, and minced garlic to the pot. Cook for 2-3 minutes until fragrant.
Stir in the beef broth, diced tomatoes (with juice), and tomato paste. Mix well, then add the thyme, rosemary, and bay leaf.
Return the seared bison roast to the pot, nestling it into the liquid and vegetables.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
Roast for 2.5 hours, then carefully add the quartered potatoes to the pot, ensuring they are submerged in the liquid.
Continue roasting for another 1-1.5 hours, or until the bison is tender and easily falls apart with a fork and the potatoes are soft.
Remove the pot from the oven. Discard the bay leaf and skim off any excess fat from the surface if necessary.
Serve the bison pot roast hot, with the vegetables and rich sauce ladled over the top.
Nutrition Facts
Calories |
3072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.6 g | 166% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 3662 mg | 159% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 27.9 g | ||
| Protein | 302.7 g | 605% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 10286 mg | 219% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
