Bison Pot Roast

Posted by Dave Allee on

Feeling stuck inside this Winter? Fill your kitchen with mouth-watering aroma of a classic: bison pot roast. You'll want to thaw your 3 lb chuck roast 2-3 days in advance, so it requires a little bit of forethought, but it's worth it.


  • One 2-3 lb Bison chuck roast
  • 3 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 4 large russet potatoes, peeled and cut into 2-inch chunks
  • 8 large carrots, cut into 2- to 3-inch chunks
  • 1 white onion, halved
  • 2 garlic cloves, smashed
  • 2 cups beef broth
  • 1/4 cup Worcestershire
  • 4 thyme sprigs


  • Preheat the oven to 300°F.
  • Rub the roast with olive oil and sprinkle it evenly with salt and pepper.
  • In a large Dutch oven over medium-high heat, sear the roast until it is browned on all sides, approximately 6 to 8 minutes per side.
  • Add the potatoes, carrots, onion, garlic, beef broth, Worcestershire sauce, and thyme to the pot. Cover the Dutch oven, transfer it to the oven, and roast until the meat falls apart, and the vegetables are fork-tender—approximately 4 hours.
  • Serve the pot roast hot, along with the vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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