I was ogling the meats in the Whole Foods butcher case a while back, and noticed they had Bison pot roast on sale. It may have been called “chuck” and not pot roast, I can’t really remember, but it was quite reasonably priced, I thought (maybe $4.99 a pound?), so I bought a small one.
I cooked it all day in my crock pot, with chunky mirepoix and wine and a little water. I didn’t even brown it, just threw that hunk of meat in there! (I did sprinkle a little flour on the veggies which I put in first, and then put the meat on top.) When I got home that evening, I added fresh carrots and parsnips, and jarred button mushrooms I needed to use up, and cooked it another hour. And for seasoning? My secret seasoning for pot roast is…wait for it….pickling spice. Really! I put about a tablespoon of pickling spice, which is made of crushed bay leaves and cinnamon, allspice, mustard seed, coriander, etc (a whole lot of stuff), in a bouquet garnie bag or scrap of cheesecloth and toss it in.
I served it over fresh mashed potatoes I’d brought home from the little cafe where I work, and if I do say so myself…It was very good, and provided the basis of several meals. Bison is great! If I want a burger at home, I almost always use ground bison instead of beef. It has more flavor, to me at least. And bison packs less fat per gram than beef (substantially less), and has more iron, protein, and minerals. It has more Omega-3s too, since it roams – Bison are raised in pastures, not feed lots. Read up here, and if you haven’t tried it yet, I urge you to do so soon.