Bison Pot Roast Recipe

Sear the bison

Season the bison roast with salt and pepper. In a large Dutch oven or roasting pan, heat olive oil over medium-high heat and sear the roast on all sides until browned, about 3-4 minutes per side.

Prepare aromatics

Remove the bison from the pan. Add onions, garlic, carrots, and celery to the pan and sauté for 5-7 minutes until softened.

Deglaze and assemble

Add tomato paste and stir for 1 minute. Pour in red wine (if using) and deglaze the pan, scraping up browned bits. Add the stock, bay leaves, and thyme. Return the bison to the pan, cover with a lid or foil.

Slow roast

Place in a 200°F (95°C) oven and roast for 24 hours until the bison is incredibly tender and falling apart.

Rest and shred

Remove from oven, discard bay leaves and thyme. Let the roast rest for 15 minutes, then shred or slice to serve.

Toss seasonal vegetables with olive oil, salt, and pepper. Roast in a 400°F (200°C) oven for 20-25 minutes until tender and slightly caramelized.

In a large bowl, mix flour, baking powder, and salt. Cut in butter or lard until crumbly. Gradually add water and stir until a soft dough forms.

Turn dough onto a floured surface and knead lightly. Flatten into a disc about 1 inch thick.

Heat a lightly greased skillet or bake at 375°F (190°C) for 20-25 minutes until golden brown, flipping halfway if cooking on stovetop.