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.
Notes
*If you don't like your vegetables to be too soft, you can add them during the last 3 hours on high or last 4 hours on low.