Classic Bison Roast
This hearty classic roast is the perfect cold weather staple, with an added family trick. Cooked in garlic, butter and herbs, this roast recipe is timeless and deliciously simple. This recipe can be used with a pressure cooker or slow cooker.
Classic Bison Bottom Round Roast
For this classic roast, I used two bison bottom round roasts. Bottom rounds are budget friendly and tend to have more marbling than the top round, adding a bit more flavor. While not as fall-apart tender as a chuck roast, cooked correctly, a bottom round is the perfect cut to serve sliced. You can absolutely replace the round roast with a chuck roast in this recipe… the result will give you a more tender pull-apart/shredded meat versus a sliceable roast.
Classic Bison Roast
Scroll down for step-by-step pictures and detailed directions
Makes 1 roast - approximately 4 servings. Double ingredients for 2 roasts.
1 Bison Bottom Round Roast
Salt and pepper to taste
2 Tbs oil (I like avocado oil)
4 garlic cloves
3 sprigs of fresh thyme
1-2 sprigs of fresh rosemary
Cooking twine
1 Tbs unsalted butter
2 cups bison/beef broth, or 1 can of Dr. Pepper (see below)
Optional 2 Tbs cornstarch for gravy
Sear the Roast. Pat dry the roast to remove excess moisture. Rub roast with salt and pepper to taste. Add 2 Tbs of oil to skillet, and heat to medium/high heat. Once skillet is hot and oil is sizzling, add 2 halved cloves of garlic and the roast to the skillet. Sear each side of the roast for a few minutes until both sides are browned. If using an electric pressure cooker you can do this step in the pressure cooker’s pot using the saute function.
Infuse with Garlic. Use a knife to create about 6 pockets in your roast. Cut 2 garlic cloves in slivers and push the garlic pieces into the pockets. This is my favorite trick for cooking roasts!
Add Herbs and Tie. Place 3 sprigs of thyme and 1-2 sprigs of rosemary on your roast and loosely tie them on with cooking twine.
Cook. Place your roast in your pressure cooker on a trivet, or in your slow cooker. Top your roast with 1 Tablespoon of thinly sliced butter and 2 cups of beef/bison broth. If you want an unhealthy version, you can substitute the broth with a can of Dr. Pepper. Weird I know! The acidity of the Dr. Pepper helps to tenderize the meat, while adding a bit of sweetness. For my roast, I used 2 cups of homemade bison bone broth (recipe coming soon).
To cook with an electric pressure cooker: Close lid and set to sealed position. Choose manual cooking mode, and cook for 25 minutes per pound of meat. Let pressure release naturally for 10-15 minutes once cooking is complete.
To cook with a slow cooker: Cook on low for 9 hours. I don’t recommend cooking on high. Bison is lean, and should be cooked low and slow. This time will stay the same whether you are cooking one roast or two.
Gravy. If you would like to make gravy with the leftover drippings/liquid… spoon out 1/4 cup of the pot drippings/liquid into a small bowl. Whisk in 2 tablespoons of cornstarch (for approximately 2 cups of drippings), and then pour this slurry back into the pot if using a pressure cooker. Whisk over heat until gravy thickens. You can use the “saute” function on your electric pressure cooker, or a pot on your stove if using a slow cooker.
Enjoy!
Color = flavor. Start by searing your roast on both sides to brown the meat. If using an electric pressure cooker, you can do this step right in your pressure cooker’s pot on “saute” function.
The high heat catalyzes the Maillard browning reactions, which improves the flavor and texture. The sugars and fats caramelize on the surface of the meat and will give your roast a richer flavor when finished.
Pat your roast dry to remove excess moisture. If you skip this, you will likely steam your roast, rather than brown it.
Add 2 Tablespoons of oil to your skillet (I use avocado oil) and heat to medium/high heat.
Rub salt and pepper on both sides of your roast to taste. Don’t be afraid of the salt! Cooking will take away some of the salt flavor.
Make sure your skillet is nice and hot before adding your roast to prevent sticking. Add 2 halved garlic cloves and your roast to the skillet, and brown each side for a few minutes until browned. Be careful, the oil will sizzle.
Now comes our family secret… you will learn that we love garlic around here!
Once the roast is browned, be careful it will be hot, use a knife to create about 6 pockets in your roast. Cut 2 garlic cloves in slivers and push the garlic pieces into the pockets. Garlic goodness will be infused into your roast. Don’t worry, it isn’t overwhelming.
Next, place sprigs of thyme and rosemary on your roast and loosely tie them on with cooking twine.
Place your roast in your pressure cooker on a trivet, or in your slow cooker. Top your roast with 1 Tablespoon of thinly sliced butter and 2 cups of beef/bison broth. If you want an unhealthy version, you can substitute the broth with a can of Dr. Pepper. Weird I know! The acidity of the Dr. Pepper helps to tenderize the meat, while adding a bit of sweetness. For my roast, I used 2 cups of homemade bison bone broth (recipe coming soon).
To cook with an electric pressure cooker: Close lid and set to sealed position. Choose manual cooking mode, and cook for 25 minutes per pound of meat. Let pressure release naturally for 10-15 minutes once cooking is complete.
To cook with a slow cooker: Cook on low for 9 hours. I don’t recommend cooking on high. Bison is lean, and should be cooked low and slow. This time will stay the same whether you are cooking one roast or two.
Enjoy!
If you would like to make gravy with the leftover drippings/liquid… spoon out 1/4 cup of the pot drippings/liquid into a small bowl. Whisk in 2 tablespoons of cornstarch (for approximately 2 cups of drippings), and then pour this slurry back into the pot if using a pressure cooker. Whisk over heat until gravy thickens. You can use the “saute” function on your electric pressure cooker, or a pot on your stove if using a slow cooker.
