Crockpot Bison Roast Recipe
The crockpot makes getting a tender, juicy bison roast prepared for dinner easier than ever! You'll love this savory, elegant pot roast & veggies with wholesome gravy. This recipe was developed with a cross rib roast, but can be used with any bison roast.
Servings: 8
Calories: 227kcal
Cost: $15
Equipment
- Slow Cooker
- sharp knife for chopping veggies
Ingredients
- 1-2 tablespoon avocado oil
- 2-3 pound bison roast I used a cross rib roast
- 1 medium onion sliced
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon pepper
- 1/4 teaspoon cinnamon
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 tablespoon minced garlic
- 1 cup beef broth
- 2 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/4 cup red wine vinegar
- 1 bay leaf
- 1 1/2 pound fingerling potatoes or chopped Yukon golds
- 4 whole carrots
- 2 tablespoon 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
Notes
When make sure to oil the pot before searing the meat. The roast may stick a bit, just pry it up carefully and it will be fine.
Store leftovers in an airtight container in the refrigerator for up to four days.
The leftover sliced meat can be frozen if needed, but I don't recommend freezing the cooked vegetables.
Nutrition
Calories: 227kcal | Carbohydrates: 19g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 1331mg | Potassium: 820mg | Fiber: 2g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 19mg | Calcium: 32mg | Iron: 4mg
