Entree: United States – Native American / Indigenous – Bison Pot Roast (Slow-braised bison shoulder with root vegetables and aromatic sage)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 15 min

Total 3 hrs 45 min

Ingredients

- 3 lb (1.36 kg) bison chuck roast, trimmed
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) all-purpose flour
- 2 tbsp (30 g) unsalted butter
- 1 large (10 oz / 280 g) yellow onion, sliced
- 4 cloves garlic, minced
- 2 stalks (about 6 oz / 170 g) celery, diced
- 4 medium (10 oz / 280 g) carrots, cut into 1-inch (2.5 cm) pieces
- 2 medium (10 oz / 280 g) parsnips, cut into 1-inch (2.5 cm) pieces
- 1 lb (454 g) small Yukon Gold potatoes, halved
- 1 cup (240 ml) dry red wine (or extra stock)
- 3 cups (710 ml) beef or bison stock
- 2 tbsp (30 ml) tomato paste
- 2 bay leaves
- 1 tbsp (3 g) whole juniper berries, lightly crushed
- 4 sprigs fresh thyme
- 4 fresh sage leaves, chopped plus extra for garnish
- 1 tbsp (15 ml) apple cider vinegar
- Salt and black pepper to taste

Instructions

1. Pat the bison roast dry and season all over with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust the roast with 2 tbsp flour, shaking off excess.
2. Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until a deep brown crust forms; transfer to a plate.
3. Reduce heat to medium and add 2 tbsp butter. Add the sliced onion and cook 4–5 minutes until softened and beginning to brown. Add the minced garlic and diced celery and cook 1–2 minutes more.
4. Stir in 2 tbsp tomato paste and cook 1 minute. Pour in 1 cup red wine to deglaze the pan, scraping up browned bits; reduce by half, about 3–4 minutes.
5. Return the roast to the pot. Add 3 cups beef or bison stock to come halfway up the sides of the roast. Add bay leaves, crushed juniper berries, 4 sprigs thyme, and chopped sage leaves. Bring to a gentle simmer.
6. Cover and transfer to a 300°F (150°C) oven. Braise for 2 to 2 1/2 hours, turning once, until the meat is nearly tender.
7. Add carrots, parsnips, and potatoes to the pot around the roast. Cover and continue braising for another 45 minutes to 1 hour, until vegetables and meat are fork-tender.
8. Remove the roast and vegetables to a platter and keep warm. Strain pan juices into a saucepan, skim fat, and simmer. Stir in 1 tbsp apple cider vinegar and adjust seasoning with salt and pepper. If desired, thicken with a little cornstarch slurry for gravy.
9. Slice or pull the roast against the grain, serve with the braised vegetables, spoon the gravy over, and garnish with additional fresh sage.