A slow-cooked roast is wonderful sliced and served with roasted vegetables. This version features a cut from North Bridger Bison prepared with a piquant sauce that takes typical pot roast to the next level. Utilizing non-prime cuts is a great way to make use of the whole animal.
1 bison or beef roast, 2–3 pounds
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
4 tablespoons olive oil, divided
2 yellow onions, skins on, quartered
4 whole garlic cloves
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
3–4 sprigs rosemary
2 cups red wine
2–3 cups mushroom broth
2–3 cups beef stock or broth, lowsodium is best
Salt the roast generously 24 hours in advance of cooking. Keep refrigerated. Remove roast from the refrigerator to temper about 1 hour before cooking. Add freshly ground black pepper to all sides of the roast.
In a slow cooker insert (that is safe for the stovetop, otherwise use a diff erent pan for browning and transfer to the slow cooker aft er), heat 2 tablespoons olive oil over medium-high heat and brown the roast on all sides. Set aside.
Heat remaining 2 tablespoons olive oil in slow cooker insert and add the onions, garlic, carrots, and celery. Brown over medium heat, stirring occasionally, about 10 minutes. Add rosemary and red wine and simmer to reduce the wine by half.
Place the roast back in the slow cooker and add the broths, enough to fully cover the meat. Cook on high for 4–6 hours, then remove from broth to slice and serve.
The broth in this preparation can become very salty as it reduces, so I recommend it as a cooking medium only, not for gravy making.
This recipe can also be prepared in a Dutch oven and cooked in the oven at 300°F for 3–4 hours. Check at 2 hours to assess liquid l evel and add broth or water as needed so it doesn’t completely evaporate.