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         Bison Pot Roast in Port Sauce



Like our other pot roasts this one can be made and served all in the same day, but is even better made a day ahead. There's lots of sumptuous sauce, be sure to serve it with plenty of root vegetables.
        Ingredients
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
2
1/3 cup
1 tbsp
1 1/2 tsp
1/4 to 1/2 tsp
 
 

 canola oil
boneless roast (rump, chuck/blade, or round steak)
finely chopped yellow 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)
stock (homemade stock preferred -- vegetable, chicken, or bison)
water
port (tawny or late vintage)
ground thyme
dried oregano
bay leaves
chopped parsley (packed)
Worcestershire sauce
salt (to taste - usually much less when store-bought stocks are used)
ground black pepper
Beurre Manie - combine 1 tbsp softened butter with an equal amount of flour; roll into a ball. Make up several and refrigerate. Can also be frozen for later use.

        Directions
  • Set oven at 250°F.
  • Put canola 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 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.

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

  • Remove roast from the Dutch oven and place on a serving platter. Hold in the oven with the door slightly open while sauce is being thickened.
  • Adjust sauce seasoning with additional salt and pepper if necessary.

  • To thicken sauce, frist bring to a boil. Add one ball of beurre manie and whisk continuously for 3 minutes or until beurre manie dissolves and has blended in completely. Repeat process until desired thickness is reached.

  • Slice roast into 1/4 to 1/2 inch thick slices. Layer meat slices in a shallow casserole dish, cover with thickened sauce. Hold in warm oven until ready to serve. Serve with root vegetables and any remaining sauce on the side.

     To Serve the Following Day (Recommended)

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