Crockpot Bison Pot Roast
These bison crockpot recipes start with a simple pot roast, because bison is lean and needs slow, moist cooking to turn tender. The slow cooker braises a bison chuck roast with carrots, potatoes and onions in a rich broth. The meat tastes beefy with a slightly sweeter edge, and it falls apart with a fork.
6
servings25
minutes9
hoursA bison chuck roast sears, then braises with vegetables in broth and red wine vinegar until tender. The broth becomes a savory gravy.
Ingredients
3 lb bison chuck roast or shoulder roast
2 tbsp olive oil
1 tsp kosher salt
1 tsp black pepper
1 large yellow onion, cut into wedges
4 carrots, peeled and cut into 2-inch pieces
1 1/2 lb baby potatoes, halved
4 cloves garlic, smashed
2 tbsp tomato paste
2 cups low-sodium beef broth
2 tbsp Worcestershire sauce
1 tbsp red wine vinegar
3 sprigs fresh thyme
2 bay leaves
2 tbsp cornstarch mixed with 3 tbsp cold water
Directions
- Take the roast out of the fridge 30 minutes ahead. Pat it dry and season all over with salt and pepper.
- Heat the oil in a large skillet over high heat. Sear the roast for 3 to 4 minutes per side until deeply browned.
- Place the onion, carrots and potatoes in a 6-quart slow cooker. Set the roast on top.
- Cook the garlic and tomato paste in the same skillet for 1 minute, then pour in a splash of broth to scrape up the browned bits.
- Add the remaining broth, Worcestershire, vinegar, thyme and bay leaves to the skillet, then pour over the roast.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours, until the meat is fork-tender and reaches at least 160°F.
- Move the roast and vegetables to a platter and tent with foil. Discard the thyme stems and bay leaves.
- Pour the juices into a saucepan, whisk in the cornstarch slurry, and simmer for 2 to 3 minutes until thickened.
- Taste the gravy and adjust the salt.
- Shred or slice the roast and serve with the vegetables and gravy.
Notes
- Bison is leaner than beef, so do not cook it past tender. Swap the potatoes for parsnips. Refrigerate leftovers for 4 days in gravy. Freeze for up to 3 months. Reheat gently and add a splash of broth.
Why bison needs a slow braise
Bison has much less fat than beef, so it dries out quickly under dry heat. Cuts like chuck also contain tough connective tissue that needs time. A long braise in liquid softens that tissue without drying the meat, which is why the slow cooker works so well.
The flavor is rich and slightly sweet, close to beef but cleaner. Because the meat is lean, the vegetables and broth carry a lot of the moisture and flavor of the dish, so each part matters more than in a fatty beef roast. If you have never cooked bison, this is the gentlest introduction. The method is the same as for a beef pot roast, with a little less time and a little more care.
Ingredient notes
Bison chuck roast: Look for it at a butcher or in the freezer case. Shoulder roast also works. Choose a roast that fits in the cooker and thaw it fully in the fridge.
Tomato paste: Cooking it briefly in the pan deepens the flavor and gives the gravy color.
Worcestershire and vinegar: They add savory depth and a little tang that lifts lean meat.
Baby potatoes: They keep their shape. Large potatoes fall apart in nine hours.
Beef broth: Use low-sodium so you can season the gravy at the end. Thyme: Fresh thyme sprigs give an earthy, woodsy note that suits the game flavor of bison. Dried thyme works at a third of the amount.
Tips for a tender roast
Do not cook past tender: The most common mistake with lean meat is leaving it too long. Check at 8 hours on LOW. If it shreds with a fork, it is done.
Sear well: Bison is lean, so it browns quickly. Use high heat and a dry roast, and do not move it until a crust forms.
Keep the liquid low: Broth should come about halfway up the roast. Too much will boil the meat and dilute the gravy. Rest the roast for 10 minutes before shredding. The juices settle back into the meat, and it stays moist instead of drying as it cools on the board.
Swaps and variations
For a red wine version, replace half the broth with dry red wine. For a gluten-free gravy, thicken with arrowroot instead of cornstarch. A beef chuck roast of the same size can be used in the same method with the same timing.
Cooking bison on HIGH for a short time works poorly for a roast this size. The outside gets tough before the middle softens, so stay with LOW if you can. For a mushroom gravy, add a pound of sliced mushrooms during the last two hours. For a sweeter taste, swap one carrot for a parsnip and add a splash of balsamic vinegar to the gravy.
What to serve with it
Serve with the vegetables from the pot and a spoonful of gravy, or over mashed potatoes or buttered noodles. A green salad or roasted green beans on the side keeps the plate light. Warm rolls are good for mopping up gravy.
Storing and reheating
Cool the roast and store it in the gravy in the fridge for up to 4 days. Keeping the meat in liquid stops it from drying out.
Freeze portions with gravy for up to 3 months. Thaw overnight in the fridge and reheat slowly in a covered pot or at 50 percent power in the microwave, adding a splash of broth if the gravy has thickened.
Crockpot Bison Pot Roast at a glance
- Prep time: 25 minutes
- Cooking time: 9 hours
- Servings: 6 servings
- Ingredients: 15, led by bison chuck roast or shoulder roast, olive oil, kosher salt, black pepper
Tips for Crockpot Bison Pot Roast
Bison is leaner than beef, so do not cook it past tender. Swap the potatoes for parsnips. Refrigerate leftovers for 4 days in gravy. Freeze for up to 3 months. Reheat gently and add a splash of broth.
Crockpot Bison Pot Roast FAQ
How long does Crockpot Bison Pot Roast take?
Crockpot Bison Pot Roast takes 9 hours of cooking after 25 minutes of prep.
How many people does Crockpot Bison Pot Roast serve?
This recipe makes 6 servings.
What do I need to make Crockpot Bison Pot Roast?
15 ingredients, led by bison chuck roast or shoulder roast, olive oil, kosher salt, black pepper. Amounts are in the recipe card above.
