Bison Pot Roast Oven

Season bison chuck generously with salt and pepper on all sides.

Bison pot roast oven.

Take it out of the fridge 1 2 hours before cooking. It should shred easily. Minced garlic sea salt and black pepper then roasted on top of sliced onion prep the bison and preheat the oven. Shred the bison pot roast with two forks.

The best way to cook pot roast is in the oven pressure cooker or a crock pot. Put canola oil in a 6 quart dutch oven. Turn up the oven temperature to 350 f. It is a tougher chewier piece of meat that once pot roasted for 3 4 hours will become a fork tender delicious piece of meat.

Adjust oven rack to lower position and preheat oven to 275 f. Place roast in a large roasting pan. Once hot add roast. Avoid any burning or blackening by adjusting heat.

Return the pot roast to the oven uncovered and continue cooking for another hour until the liquids have reduced by half. This tenderizes the meat fibers. Serve over mashed potatoes and enjoy. Add bison and cook without moving until well browned about 8 minutes.

Heat oil in a large dutch oven over high heat until lightly smoking. Buffalo chuck roast salt and pepper 1 tablespoon cooking oil 1 large onion peeled and coarsely chopped 1 medium carrot coarsely chopped 1 celery rib coarsely chopped 2 garlic cloves peeled and thinly sliced 1 bay leaf 1 4 teaspoon whole black peppercorns 3 fresh thyme. If desired add carrots potatoes and or onions to pan. Buffalo pot roast 2 3 lbs.

Remove the meat from its packaging and place it onto a clean surface. Season with garlic black pepper and rosemary. Set oven at 250 f. Cooking the bison roast allow about 35 minutes per kilo a roast should be cooked when it is room temperature.

Preheat the oven to 500 degrees f and place the oven rack on the next to bottom position. Turn roast every couple of minutes. Once completely brown about 10 minutes remove roast from dutch oven and set aside. The cuts of bison used for pot roast have less fat than even bison steaks.

Onions mushrooms garlic and herbs in chicken stock and bourbon buy the right bison roast. This cut of bison is a chuck roast. Long slow cooking with liquid braising is a must.