Bison Roast
A delicious and healthy roast recipe
My highschool friend, Kathy, shared this method of preparing bison roast with me. It is now my tried and true favorite way to make a roast. It always turns out tender and delicious!
Indredients
- 3-4 pound roast (Can be a chuck, arm or rump roast)
- Olive oil
- Meat tenderizer
- Seasonings of choice
- 1 onion, cut in about 8 pieces
- 1 can of either beer, coke, broth or a cup of wine (I use beef consummé)
Steps
Preheat your oven to 250 degrees for frozen or 200 degrees for thawed roast.
Rub olive oil over it and season with meat tenderizer and seasonings of choice. I use salt, pepper and granulated garlic.
The cooking vessel of choice is a Pampered Chef Deep Covered Baker/Roaster with Lid. This is a stoneware product with a secure fitting lid.
Lightly oil the inside of the roasting pan and place the chopped onion in the pan.
Then place your seasoned roast on top of the onions.
Pour the liquid of choice over the roast and place the lid on the roasting pan.
Place the roaster in the oven for 8-10 hours. No peeking!
Remove from oven and enjoy.
Quick Bison Chili
Try this quick weeknight Bison Chili recipe.
Ingredients
1.5 pounds of stew meat cut in ½ inch cubes
8 ounces bison or beef broth
48 ounces of diced tomatoes (I used frozen tomatoes from the garden)
10.75 ounce can tomato soup
16 ounce can black beans (or beans of your choice)
1 Tablespoon olive oil
3 cloves garlic, minced
1 Tablespoon Chili Powder
2 Teaspoons oregano
1 Teaspoon thyme
¼ Teaspoon granulated garlic
1 Teaspoon salt
¼ Teaspoon paprika
Steps
Infuse the garlic and chili powder in olive oil over medium low heat in a small saucepan until fragrant.
Place all ingredients in an Instant Pot, making sure the ingredients don’t exceed the maximum fill line in your Pot.
Place the pressure valve to the “sealing” position. Turn your pot to high pressure for 30 minutes.
Let it release its pressure, remove the lid and enjoy!
Top with your favorite garnishes: crackers, shredded cheese, sour cream, avocado, corn bread.