Bison Pot Roast In Vegetable Sauce

This is a slightly sweeter tasting pot roast than our 'Basic Bison Pot Roast' or our 'Bison Pot Roast in Port Sauce' recipe. It is made without stock, and does not require any additional thickening. Like all our pot roasts it is best made a day ahead.

2 tbsp
One - 3 to 4 lb
1 1/2 cups
1 cup
1/2 cup
2 tbsp
1 can
1/2 cup

3 tbsp
1/2 tsp
1/2 tsp
1 tsp
1/2 tsp

cooking oil (peanut or canola)
boneless roast (rump, chuck/blade, or round steak)
finely chopped yellow onion
celery (1/4 inch dice)
carrots (1/4 inch dice)
garlic cloves, minced
(28 oz. size) diced plum tomatoes
chopped parsley
dry thyme
dry marjoram leaves
bay leaf
ground black pepper

  • Set oven at 250°F.

  • Put cooking oil in a 6 quart Dutch oven. Heat oil over medium to medium-high heat. Once hot, add roast. Turn roast every couple of minutes. Watch carefully; avoid any burning or blackening by adjusting heat. Once completely brown, about 10 minutes, remove roast from Dutch oven and set aside.

  • Immediately add the onion, celery, and carrots to the Dutch oven. With a wooden spoon combine and scrape in any of the browned bits from the bottom of the pot. Sauté until vegetables start to turn golden, 10 to 12 minutes.

  • Stir in garlic and cook for another minute. Sprinkle flour over simmering vegetables. Stir to blend in completely.

  • Add plum tomatoes, water, parsley, thyme, marjoram, bay leaf, salt and pepper. Stir to combine. Add set aside roast.

  • Snuggly cover the open Dutch oven with a sheet of aluminium foil. Put the lid for the Dutch oven on top of the foil to form a seal. Place in the middle of the oven and cook until an internal roast temperature of 205°F is reached, about 4 hours.

     Same Day Serving (O.K., but better if served the following day)

  • Remove roast from the Dutch oven and slice into relatively thick slices, 1/4 to 1/2 inch thick. Adjust sauce seasoning with additional salt and pepper if necessary. Layer meat slices in shallow casserole dish, cover with sauce. Put casserole dish in warm oven for 10 minutes or until ready to serve.

     To Serve the Following Day (Recommended)

  • Remove Dutch oven from stove, discard foil seal. Allow roast and sauce to cool to room temperature. Leave roast and sauce in covered Dutch oven. Refrigerate overnight. From the refrigerator, reheat in a 300°F oven for 1 1/2 hours or until heated through. Then follow 'Same Day Serving' directions.

All information copyright © Bisonbasics.com.