Bison Pot Roast in Port Sauce

This pot roast can be made and served all in the same day, but for truly exceptional flavour make it a day ahead.
2 tbsp
One - 3 to 4 lb
1 1/2 cups
1 cup
1/2 cup
3 cloves
1 tbsp
2 tbsp
1 can
2 cups
2 cups
1 cup
1 tsp
1/2 tsp
1/3 cup
1 tbsp
1 1/2 tsp
1/4 to 1/2 tsp

cooking oil (peanut or canola)
boneless roast (rump or round steak)
finely chopped onion
celery (1/4 inch dice)
carrot (1/4 inch dice)
garlic, minced
freshly grated gingerroot
all purpose flour
diced plum tomatoes (28 oz size)
low sodium stock (vegetable, chicken, or bison)
port (tawny or late vintage)
ground thyme
dried oregano
bay leaves
chopped parsley (packed)
Worcestershire sauce
ground black pepper
Beurre Manie (2-3 tbsp softened butter combined with 2-3 tbsp flour)
NOTE: Beurre Manie can be made in larger batches and frozen for later use.



  • Set oven at 275°F.

  • Put 2 tbsp 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 12 minutes), remove roast from Dutch oven and set aside.

  • Immediately add the onion, celery, and carrots. 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 ginger and cook for another minute. Sprinkle flour over top and blend in completely.

  • Add plum tomatoes, stock, water, port, thyme, oregano, bay leaves, parsley, Worcestershire sauce, salt and pepper. Stir to combine and bring sauce to a low boil. Return roast to Dutch oven. Cover and place in the middle of the oven.

  • Rotate roast after 2 hours cooking. Cook until an internal roast temperature of 205°F is reached, about 4 hours.


  • TO SERVE THE SAME DAY, separate roast from sauce. Hold roast on a serving tray loosely covered with aluminum foil.

  • Adjust sauce seasoning with additional salt and pepper if necessary. Thicken sauce in Dutch oven by first bringing it to a boil. Add the Beurre Manie to sauce in tablespoon-size pieces. Whisk for 3 minutes. If thicker sauce is preferred then repeat process until desired thickness is reached. Slice roast and serve in thickened sauce with choice of root vegetables on the side.

  • TO SERVE THE FOLLOWING DAY (recommended), do same finishing and thickening as noted in the previous step. Immerse entire roast in thickened sauce, cool to room temperature and refrigerate overnight. The next day reheat roast in sauce in a covered Dutch oven for 2 hours at 300°F. Rotate roast twice while reheating, every 40 minutes or so. Slice roast; serve in sauce with root vegetables on the side.


  • Cut roast across the grain in relatively thick slices, about 1/4 inch thick. Layer slices in shallow casserole dish along with sauce. Put casserole dish in warm oven for 10 minutes or until ready to serve. Ladle remaining sauce (there’s plenty with this one) over root vegetables.

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