Bison Buffalo Pot Roast

Indulge in the hearty, rustic flavors of a Bison Buffalo Pot Roast—a comforting dish that blends tender, slow-cooked bison chuck roast with an array of wholesome vegetables and aromatic herbs. Perfect for cozy dinners, this recipe highlights the rich, lean taste of bison, seared to golden perfection before being simmered in a flavorful broth of beef stock, tomatoes, and fresh rosemary and thyme. Carrots, celery, and potatoes soak in the savory juices, creating a complete one-pot meal that’s as nutritious as it is satisfying. Ready in just over 4 hours, this pot roast is ideal for special occasions or a Sunday feast, delivering fall-apart tenderness every time. Whether you're a seasoned bison enthusiast or a newcomer to this lean protein, this recipe is a delicious way to elevate your dinner table with a gourmet twist.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds bison chuck roast
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 carrots, cut into 2-inch chunks
• 2 celery stalks, cut into 2-inch chunks
• 4 garlic cloves, minced
• 3 cups beef broth
• 1 can (14.5 ounces) diced tomatoes, with juice
• 2 tablespoons tomato paste
• 2 teaspoons fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 bay leaf
• 4 medium potatoes, quartered

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

Pat the bison chuck roast dry with paper towels, then season all sides generously with salt and black pepper.

Step 3

Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.

Step 4

Sear the bison roast in the hot oil for 4-5 minutes per side until browned. Remove the roast and set it aside.

Step 5

In the same pot, add the diced onion, stirring occasionally, and cook for 3-4 minutes until softened.

Step 6

Add the carrots, celery, and minced garlic to the pot. Cook for 2-3 minutes until fragrant.

Step 7

Stir in the beef broth, diced tomatoes (with juice), and tomato paste. Mix well, then add the thyme, rosemary, and bay leaf.

Step 8

Return the seared bison roast to the pot, nestling it into the liquid and vegetables.

Step 9

Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.

Step 10

Roast for 2.5 hours, then carefully add the quartered potatoes to the pot, ensuring they are submerged in the liquid.

Step 11

Continue roasting for another 1-1.5 hours, or until the bison is tender and easily falls apart with a fork and the potatoes are soft.

Step 12

Remove the pot from the oven. Discard the bay leaf and skim off any excess fat from the surface if necessary.

Step 13

Serve the bison pot roast hot, with the vegetables and rich sauce ladled over the top.

Nutrition Facts

Serving size	3770.6 grams (3770.6g)

Amount per serving	% Daily Value*
Calories	3072

Total Fat 129.60g	166%
Saturated Fat 42.30g	211%
Polyunsaturated Fat 2.70g
Cholesterol 844mg	281%
Sodium 3662mg	159%
Total Carbohydrate 192.00g	70%
Dietary Fiber 23.40g	84%
Total Sugars 27.90g
Protein 302.70g	605%

Vitamin D 0IU	0%
Calcium 466mg	36%
Iron 41mg	229%
Potassium 10286mg	219%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 38.5%

Carbs: 24.4%