Ingredients for Bison Buffalo Pot Roast
- Bison Round Roast
- Lipton Onion Soup Mix
- Potatoes
- 1 large onion, chopped
- Green Pepper
- 2 cups chopped carrots
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How to Make Bison Buffalo Pot Roast
- Preheat oven to 325°F (160°C).
- Season the bison roast generously with salt, pepper, garlic powder, onion powder, and paprika.
- Sear the roast in a large oven-safe skillet or Dutch oven over medium-high heat for 2-3 minutes per side, until browned.
- Add the chopped carrots, celery, and onion to the skillet and cook for 5 minutes, until softened.
- Pour in the beef broth, red wine, and Worcestershire sauce. Stir well.
- Add bay leaves and thyme sprigs to the skillet.
- Bring the liquid to a simmer, then transfer the skillet to the preheated oven.
- Cover the skillet and roast for approximately 150-200 minutes, or until the internal temperature of the roast reaches your desired doneness (130-135°F for medium-rare, 140-145°F for medium).
- Remove the roast from the oven and let it rest for at least 15 minutes before carving and serving.
- Skim excess fat from the cooking liquid and thicken it on the stovetop if desired, then serve alongside the pot roast.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
12g
Fat
0g
Carbs
6g
