Enjoy Christmas dinner in a more unique way this year with this juicy, nutritious, and delicious bison roast recipe. It’s cooked in a slow cooker with various vegetables such as cabbage, chickpeas, carrots and potatoes.
It will take only a small amount of prep to sear the roast before putting it in the crock pot, but it will make the chuck roast especially flavorful.
Ingredients
- canned chickpeas
- carrots
- green cabbage
- potatoes
- bison chuck roast
- peanut oil
- yellow onions
- garlic
- tomato paste
- vegetable broth
- fresh thyme
- bay leaves
- Salt and pepper
Peanut oil is great for searing because it has a high smoke point and gives a faint nutty aroma if made with roasted nuts. It may not be chestnuts roasting, but peanut oil gives a subtle nuttiness that enhances the flavor of the dish. Searing the roast caramelizes it, deepening the color and flavor.
It also has low saturated fat and is high in good fat, making it one of the healthier cooking oils. However, if someone joining in on the meal has a nut allergy, you will need to avoid using it and opt for something like canola oil instead.
Not only does this recipe have onions, carrots and potatoes, but it has chickpeas mixed in as well, giving an extra boost of protein.
With all the vegetables and chuck roast, it is just as giving in its nutrition as the holiday it is made for. While beef pot roast has more marbling, bison is leaner, helping you feel less stuffed at the end of the night. Besides, you’re going to need room for all of those delicious Christmas treats afterwards.
Tweaks & Pairing
This bison roast may have a lot of food in the slow cooker, but that does not mean you cannot add more food and drink on the side to complement it.
Since bison is a red meat, it is best to have a red wine with this meal such as Cabernet Sauvignon, Merlot or Shiraz. For a holiday-themed cocktail option, you may want to try this cranberry-flavored Moscow mule. If you do not like alcohol, cranberry juice is a great substitute, and it still fits with the holiday flavors.
As for some side dishes, a fresh lettuce salad, roasted green beans, turnip fries and white asparagus all complement this dish perfectly.
Storage
Leftovers should be stored in an airtight container in the fridge for up to 4 days. They can also be frozen for up to 2 months, but make sure you let the roast cool completely first.
Did you enjoy this hearty bison roast recipe for your Christmas dinner? I’d love to hear about it in the comments!
Bison Roast
Ingredients
- 2 cups canned chickpeas - drained and rinsed
- 2 cups carrots - chopped into large pieces
- ½ small head green cabbage - cored and cut in half
- 4 small Yukon gold potatoes - peeled and quartered
- 2 ½ pound bison chuck roast
- 2 tablespoons peanut oil
- 1 cup yellow onions - sliced
- 2 cloves garlic - minced
- 3 tablespoons tomato paste
- ½ cup vegetable broth
- 1 sprig fresh thyme
- 2 bay leaves
- salt and pepper
- chopped fresh parsley - to garnish (optional)
Instructions
- Arrange the chickpeas, carrots, cabbage and potatoes in the slow cooker*. Season the vegetables with some salt and pepper.2 cups canned chickpeas, 2 cups carrots, ½ small head green cabbage, 4 small Yukon gold potatoes
- Pat the roast dry with some paper towel and generously season the whole roast with salt and pepper.2 ½ pound bison chuck roast
- Heat the peanut oil in a large skillet (cast iron works great) over medium-high heat. Sear the roast until it is browned on all sides, a few minutes per side. Place the roast on top of the vegetables in the slow cooker.2 tablespoons peanut oil
- Reduce the pan heat to medium. Add the onions and cook, stirring constantly, for 4 minutes. Add the garlic and cook for 1 more minute. Transfer the onions and garlic to the slow cooker.1 cup yellow onions, 2 cloves garlic
- Whisk the tomato paste with the vegetable broth and add it to the slow cooker. Add the thyme and bay leaves.3 tablespoons tomato paste, ½ cup vegetable broth, 1 sprig fresh thyme, 2 bay leaves
- Cover and cook on high for 6 hours or low for 8 to 10 hours. The meat should be tender and fall apart. Remove the thyme sprigs and bay leaves.
- Slice and serve! If desired, you can garnish the dish with chopped parsley.
Equipment
Notes
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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