Sour Cream & Onion Bison Chuck Roast
This incredible Sour Cream & Onion Bison Chuck Roast Recipe is made right in your slow cooker. Have a rich & tasty dinner ready for you at the end of a long day!
Servings: 8
Calories: 460kcal
Cost: $30
Equipment
- 1 Slow Cooker
Ingredients
- 3-5 pound Bison Chuck Roast
- 1 tablespoon Olive Oil
- 1 Onion large
- 3/4 teaspoon Onion Powder
- 3/4 teaspoon Garlic Powder
- 3/4 teaspoon Dried Parsley
- 1/4 teaspoon Celery Seeds
- 1/4 teaspoon Paprika
- 1/2 teaspoon Black Pepper
- 2 teaspoon Dried Chives
- 3/4 teaspoon Dried Dill
- 1 teaspoon Salt
- 1 Bay Leaf
- 1 cup Beef Broth or Bison Broth, if you have it
- 4 Carrots whole
- 1 1/2 pounds Baby Potatoes
- 1 tablespoon Corn Starch
- 1/2 cup Light Sour Cream
Instructions
- If your slow cooker has a stove top setting, set it to medium high. If not, heat a large skillet on your stove top to medium-high.
- Add your olive oil to the pot/skillet. Set your chuck roast inside and sear all sides of your meat, cooking about 1-3 minutes per side, including the thinner sides, until you have a light golden brown all around. Remove the pot roast from the pot and set aside.
- While the pot roast is searing, slice your onion. Cut your onion in half, and then thinly slice each half.
- After your bison chuck roast is done searing and is removed from the heat, add your onion to the pot. Cook until soft & golden.
- While the onion is cooking, prepare your spices. Add your onion powder, garlic powder, parsley flakes, celery seeds, paprika, black pepper, chives, dill, and salt to a small bowl and whisk together.
- Wash your carrots and cut them into bite size coins. If your potatoes are true baby potatoes, they do not need to be cut. But if they are medium size or larger, you will want to at least halve them, if not quarter them.
- When your onions are golden, nestle your pot roast on top of the onions. Take your spice mixture and sprikle it evenly across the whole pot. Tuck your bay leaf in to one side.
- Add your cup of beef broth to the slow cooker. Then evenly distribute your carrots and potatoes across the pot.
- Place the lid on your crock pot and set it to low for 8-10 hours, or high for 4-6 hours.
- At the end of your cook time, grab a cutting board and use tongs to remove your roast from the pot. Grab a serving platter and carefully spoon out your potatoes and carrots onto the plate leaving all of the juices in the pot. Cut your pot roast into individual serving pieces, though it should be falling apart. Add the meat to the serving platter with your potatoes and carrots.
- If your crock pot has a stove top mode, heat it on medium-high. If not, pour the juices from the crock pot into a medium-size pot and heat it to a simmer on the stove. Measure out 1 tbsp of cornstarch and add it to a small mixing bowl. Scoop out 1/2 cup of meat juices and add it to the bowl of cornstarch. Whisk it together until smooth. Add it back to the pot of juices. Cook, whisking constantly, for 2-5 minutes. It should get slightly thicker.
- After your juices have thickened, turn off the heat. Add your 1/2 cup of light sour cream and whisk until it's evenly combined.
- Pour your gravy over your meat, potatoes, and carrots on the platter and serve!
Video
Nutrition
Calories: 460kcal | Carbohydrates: 23g | Protein: 61g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 442mg | Potassium: 566mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6024IU | Vitamin C: 28mg | Calcium: 59mg | Iron: 1mg
