Garlicky Bison Pot Roast with Root Veggies in the Crockpot
This post may contain affiliate links.
Nothing excites my family more than knowing we have a wholesome bison pot roast already cooked and waiting for us after a long day! This tender and elegant bison roast recipe is a full meal complete with protein, healthy fats, & carbs cooked in your slow cooker to enjoy on a busy weeknight or anytime! It’s also the perfect meal for a relaxing weekend.
Imagine this: you’re getting home from a long day of work or shuffling the kids around. It’s starting to get dark outside and there is a crisp fall chill in the air. Everyone is hungry, and thankfully you had a few moments that morning to get dinner going in the slow cooker.
You all rush inside, and the savory smell of pot roast greets you warmly. All you need to do is get dinner plated and everyone will have a hearty, wholesome meal to fill their bellies in no time!
There’s nothing more comforting than the delicious aroma of a hearty roast simmering away in the slow cooker. This slow cooker Bison Roast recipe is the perfect recipe for tender meat and a great way to cozy up with a nourishing meal that’s as impressive as it is easy to make.
Why You’ll Love This Bison Roast Recipe
There’s something so satisfying about slow-cooked meals, especially when they’re as effortless as this bison roast. While this roast does require a bit of prep time in the morning, it will make your evening a breeze having a wholesome dinner ready to go!
- Nutrient-Rich: Bison is an excellent source of protein, iron, and B vitamins, making this meal as nutritious as it is delicious.
- Flavorful and Tender: Slow cooking allows the flavors of the garlic, vegetables, and juices to meld together, infusing the bison with a rich, savory taste.
- Effortless Cooking: The slow cooker does the majority of the work, freeing you up to enjoy your day without worrying about dinner.
Why Cook With Bison?
If you’ve never cooked with bison before, you’re in for a treat. Bison is leaner than beef but has a rich, deep flavor that pairs beautifully with robust aromatics and vegetables. Plus, it’s packed with nutrients, making it a wholesome choice for family dinners.
Whether you’re already a fan of bison or you’re looking to try something new, this recipe is sure to become a favorite in your home.
We get our bison from a local farmer for a great price. It’s well worth finding a farmer for bison. Buying bison from the grocery store or online meat subscription services is very pricey, though it is a convenient option if needed. Get some great tips for buying bison from small farmers in this post.
Ingredients for Bison Pot Roast
For this recipe, you will need:
2-3 lb Bison Roast– I used a cross rib roast because it’s one of the few roasts I had left in my freezer after my last batch of bison from our farmer. This recipe will work with any bison roast! Slow cooker is a versatile cooking method that works for lots of different meats. If the size of the roast is much larger, make sure that it fits in your slow cooker with the other ingredients before proceeding.
Root Veggies – Onion, carrots, fingerling potatoes, and garlic
Seasonings – sea salt, black pepper, cinnamon, dried thyme, parsley, and a bay leaf
Soy Sauce
Worcestershire Sauce
Red Wine Vinegar
Beef Broth
Arrowroot Powder - This is used for thickening the gravy at the end of cooking, but it can be omitted if desired.
How to Make a Crockpot Bison Roast
1. Sear Roast
Heat a large skillet over medium-high heat. Add a tbsp of avocado oil or olive oil to the skillet and swirl to coat. Carefully place the cross-rib roast in the pan and sear it for about 3-4 minutes per side.
2. Prep Root Veggies
While the meat is searing, you can peel & slice the onion and carrots. Wash the fingerling potatoes–no need to chop them unless you’re using bigger potatoes–if using large potatoes, quarter them.
3. Sautee Onions
When the roast is done searing, remove it carefully with tongs and place it in the pot of a slow-cooker.
Add another tbsp of avocado oil to the hot skillet and throw your onion slices in the pan to sautee. After they are soft and fragrant, add them to the crockpot with the roast. Turn off the stove.
4. Fill Up the Slow Cooker
Add the rest of the ingredients to the slow cooker: garlic, salt, pepper, thyme, parsley, cinnamon, beef broth, red wine vinegar, soy sauce, Worcestershire sauce, bay leaf, carrots, and potatoes.
5. Slow Cook
Put the lid on the slow cooker and cook for 8 hours on low or 4-5 hours on high.
Beef roasts should be cooked to a minimum temperature of 145°F for food safety, which is easy to do in the slow cooker.
However, for a fall-apart roast like this one, the minimum internal temperature will need to be at least 180°F up to 200°F. This will ensure all of the collagen has broken down making for a perfectly tender roast.
6. Slice Roast
When the cooking time is done, carefully remove the bison meat to a cutting board. Slice the roast and put it on a serving platter. Scoop out the vegetables and add them to the platter.
7. Make the Gravy
Make the gravy by thickening the juices. Scoop out a cup of the liquid and whisk the arrowroot powder into it. Pour it back into the crockpot and whisk until thickened.
8. Serve
Pour the thickened gravy over the roast and veggies on the platter and serve immediately.
Storage & Reheating
The FDA gives general guidance for storing & reheating leftovers.
- Storing Leftovers: Store any leftover bison roast in an airtight container in the fridge for up to 3 days.
- Reheating: Gently reheat the roast and vegetables in a covered dish in the oven at 300°F until warmed through to at least 165°F internal temperature, or use the microwave for a quicker option. Make sure you use a microwave-safe dish for reheating.
- Freezing: You can also freeze the cooked bison roast for 3 to 6 months. Thaw in the refrigerator overnight before reheating.
Swaps & Variations
Roast Variations: Any roast can be used in this recipe: bison chuck roast, cross rib, rump roast, arm roast, round roasts, etc. You can also use a beef roast or venison roast if you desire.
Vegetable Variations: Feel free to swap out the carrots and potatoes for your choice of vegetables, like rutabaga, parsnips or sweet potatoes.
Flavorings: Use fresh herbs instead of dried for a zesty flavor.
Liquids:
- If you don’t have Worcestershire sauce, you can use more soy sauce instead.
- Coconut Aminos can be used in place of soy sauce if needed.
- If you are sensitive to salt, opt for low-sodium soy sauce.
- Apple Cider Vinegar or Balsamic Vinegar can be used instead of red wine vinegar.
Cooking Method: This recipe was written for the crockpot, but the Instant Pot or other pressure cooker gives great results as well! Simply follow the instructions for my Instant Pot Sirloin Tip Roast and just use this bison roast instead of a beef sirloin tip. The cooking time is based on the exact weight as described in that recipe post.
Frequently Asked Questions
The best way to cook bison will depend on what you’re trying to make. A fall-apart roast requires different cooking techniques than a ribeye steak!
Generally speaking, cooking bison low and slow with lots of liquid will yield the best results. Bison is a very lean meat that could easily be overcooked if you’re not paying attention.
Always watch the temperature of your meat when you’re cooking bison to avoid overcooking it, and err on the lower side when choosing a temperature.
No, it does not. Much of the time, bison cooks a little faster due to having less fat. Always cook according to internal temperature, not time. I highly recommend a wireless meat thermometer.
Cooking a bison roast low and slow, as instructed in this recipe, will ensure it’s plenty tender. Also, make sure to add enough cooking liquid.
For a fall-apart roast, the minimum internal temperature will need to be at least 180°F up to 200°F. This will ensure all of the collagen has broken down making for a perfectly tender roast.
Other Bison & Roast Recipes
This is just one of many of my delicious roast & bison recipes! Try some of my other favorites:
Sour Cream & Onion Bison Roast is another slow cooker bison roast recipe. It’s a much different flavor profile to this recipe, but equally as delicious!
Instant Pot Sirloin Tip Roast is a great recipe for when you’d like to get a roast made but forgot to get the crockpot going in the morning. You’ll love using the Instant Pot to help get dinner on the table fast!
Bison Meatballs and Bison Bolognese are two other recipes near and dear to my heart. These are the perfect comfort food recipes made in a nutritious way with lean ground bison!
Bison Chili, Bison Osso Buco, and Bison & Barley Stew are perfect for crisp fall days. Check out my fall recipes and winter recipes collections for more ideas.
Make This Bison Pot Roast Today!
Make this delicious bison pot roast recipe today! You’re going to love it!
If you give this recipe a try, please leave a comment and a 5-star review. This helps me out so much!
Crockpot Bison Roast Recipe
Equipment
- Slow Cooker
- Cutting Board
- sharp knife for chopping veggies
Ingredients
- 1-2 tbsp avocado oil
- 2-3 lb bison roast I used a cross rib roast
- 1 medium onion sliced
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1/4 tsp cinnamon
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 tbsp minced garlic
- 1 cup beef broth
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1/4 cup red wine vinegar
- 1 bay leaf
- 1 1/2 lb fingerling potatoes or chopped Yukon golds
- 4 whole carrots
- 2 tbsp arrowroot powder
Instructions
- Heat a large skillet over medium-high heat. Add a tbsp of avocado oil to the skillet and swirl to coat. Carefully place the cross-rib roast in the pan and sear it for about 3-4 minutes per side.
- While the meat is searing, you can peel & slice the onion and carrots. Wash the potatoes and chop the potatoes into quarters if they are large (no need to chop fingerlings).
- When the roast is done searing, remove it carefully with tongs and place it in the pot of a slow-cooker. Add another tbsp of avocado oil to the hot skillet and throw your onion slices in the pan to sautee. After they are soft and fragrant, add them to the crockpot with the roast. Turn off the stove.
- Add the rest of the ingredients to the slow cooker: garlic, salt, pepper, thyme, parsley, cinnamon, beef broth, red wine vinegar, soy sauce, Worcestershire sauce, bay leaf, carrots, and potatoes.
- Put the lid on the slow cooker and set it to low for 8-10 hours.
- When the cooking time is done, carefully remove the roast to a cutting board. Slice the roast and put it on a serving platter. Scoop out the vegetables and add them to the platter.
- Scoop out a cup of the liquid and whisk the arrowroot powder into it. Pour it back into the crockpot and whisk until thickened.
- Pour the thickened gravy over the roast and veggies on the platter and serve immediately.
Video
So delicious and tender! We really love the flavors of this gravy. The arrowroot powder can be skipped if you don’t want to thicken the juices, but they juices are delicious!