Savory Bison Pot Roast

1. 1

   I briefly saute the carrots, celery and parsnips in some coconut or olive oil for a few minutes.

2. 2

   I flour salt, pepper and a bit of garlic powder to coat the roast and after I pull the veggies out I brown the roast.

3. 3

   I place the veggies on the bottom of the crock pot and place the browned roast on top.

4. 4

   Dump the can of Fire roasted tomatoes on top and then top with the slices of sweet onion.

5. 5

   Pour the wine and balsamic vinegar over the roast and veggies.

6. 6

   Cook on low for 8-9 hours.

7. 7

   I usually turn the roast over at about hour 5-6 and check for doneness.

8. 8

   Grass fed meats are prone to toughness if over cooked and Bison is also very lean.

9. 9

   When done, ladle out around 2 cups of the liquid to a pan and thicken up with flour or corn starch if you want some gravy.

* Per serving · 4 servings · Values may vary.

No additional tips available.