Prairie Bison and Root Vegetable Roast
A robust and flavorful roast showcasing lean bison, complemented by hearty root vegetables, seasoned with prairie herbs.
🧂 Ingredients
- 1 kg Bison roast(e.g., chuck roast or sirloin tip)
- 3 tbsp Olive oil
- 3 large Carrots(peeled and cut into 1-inch chunks)
- 3 large Parsnips(peeled and cut into 1-inch chunks)
- 1 medium Rutabaga(peeled and cut into 1-inch chunks)
- 2 medium Red onions(cut into wedges)
- 6 cloves Garlic(peeled and left whole)
- 500 ml Beef or bison broth
- 2 tbsp Worcestershire sauce
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- Salt and black pepper(to taste)
👨🍳 Instructions
- 1
Preheat oven to 160°C (325°F).
💡 Tip: Low and slow cooking is key for tender bison. - 2
Pat the bison roast dry with paper towels. Season generously with salt and pepper.
💡 Tip: Drying the surface helps with browning. - 3
Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the bison roast on all sides until deeply browned.
⏱️ 8-10 minutes💡 Tip: Don't overcrowd the pot; sear in batches if necessary. - 4
Remove the bison roast from the pot and set aside. Add the carrots, parsnips, rutabaga, red onions, and whole garlic cloves to the pot. Sauté for 5-7 minutes until they begin to soften and lightly brown.
⏱️ 7 minutes - 5
Stir in the dried thyme and rosemary. Pour in the beef or bison broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
💡 Tip: Deglazing the pot adds significant flavor. - 6
Return the bison roast to the pot, nestling it among the vegetables. The liquid should come about halfway up the sides of the roast.
💡 Tip: If needed, add a little more broth or water. - 7
Cover the pot tightly and transfer to the preheated oven. Roast for 1 hour and 30 minutes, or until the bison is tender and easily shredded.
⏱️ 1 hour 30 minutes - 8
Remove from oven. Let the roast rest in the pot for 10-15 minutes before serving. Adjust seasoning of the vegetables and sauce if needed.
⏱️ 15 minutes
💡 Pro Tips
- ✓Bison is leaner than beef, so it benefits from slow, moist cooking to prevent it from drying out.
- ✓Feel free to add other root vegetables like sweet potatoes or turnips.
- ✓For a thicker sauce, you can remove the roast and vegetables, then simmer the liquid on the stovetop until reduced.
🔄 Variations
- Add a tablespoon of Dijon mustard to the liquid for a tangy note.
- Incorporate a few sprigs of fresh sage during the roasting process.
- Serve with a dollop of sour cream or Greek yogurt.