Slow Cooker Bison Roast

Sliced bison roast on white serving dish with vegetables.

5 from 5 votes

Slow Cooker Bison Roast

Enjoy your family, Thanksgiving or Christmas dinner in a more unique way with this juicy and delicious, slow cooker bison roast. It’s cooked in a crockpot with various vegetables such as cabbage, chickpeas, carrots and potatoes.

Prep Time15

Cook Time6 23

Total Time6 38

Course: Main Course

Cuisine: American, Canadian

Servings:

Calories: 652kcal

Author: Joss Dyckson

Equipment

Ingredients

2 cups canned chickpeas drained and rinsed (1 can)
2 cups carrots peeled and chopped into large pieces
¼ small head green cabbage cored
4 small Yukon gold potatoes cleaned and quartered
2 ½ to 3 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)

US Customary - Metric

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, ¼ 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 to 3 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

Note on vegetables: *If you don't like your carrots and potatoes to be too soft, you can add them during the last 3 hours on high or last 4 hours on low.
Fridge storage: Leftover roast and vegetables should be stored in an airtight container in the fridge for up to 4 days.
Freezer storage: Leftovers can be frozen for up to 2 months, but make sure you let the roast cool completely first.

Nutrition