Bison Council

Bison Recipes

Bison Pot Roast

This is the best way to cook a pot roast. Simple instructions with a wonderful ending! Double the recipe for leftovers and make Hot open faced sandwiches, or slice thinly with mustard for a Deli Style treat.

Bison Pot Roast
Prep Time:
15 Minutes
Cook Time:
7.5 Hours


  • 2 lb. bison pot roast
  • 1/3 cup flour
  • 2 tbsp. granulated garlic
  • 1 tsp. sea salt
  • 1 tsp. ground black pepper
  • 1/3 cup vegetable oil
  • 1 onion, diced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 tbsp. tomato paste
  • 2½ cups water
  • 1 tsp. beef base


  1. Place bison pot roast in a zip lock bag with flour, garlic, salt and pepper. Shake well to coat, and allow to rest for 10 minutes.
  2. Place a heavy bottomed pan on the stove, and preheat for 10 minutes on medium low.
  3. Add vegetable oil, and brown the roast well on the first side for 7 minutes, and the second side for 5 minutes. Remove the roast, and set on a platter.
  4. Add onions to the same skillet and brown well, about 9 minutes. Add carrots and celery, and cook for an additional 11 minutes. It’s important for flavor development, that the vegetables caramelize.
  5. Add one heaping tablespoon of tomato paste, and continue to sauté, stirring so as not to burn, for an additional 2 minutes.
  6. Add 2½ cups of water, and a heaping teaspoon of beef base, and stir until well mixed. Return roast to pan and bring to a boil, then reduce to a simmer. Cover and set stove to its lowest setting, and cook for 7hrs.
  7. At this point, you could transfer to a crock pot to finish cooking for 8 hrs on low.  Or, place in the oven, and cook on 180 degrees for 8 hrs.  Or, you could cool this down and place in the refrigerator, and then place in the oven before you go to bed, and cook overnight at 180 degrees.