Slow-Cooked Bison Roast
Ingredients
- 3 lbs about 1.36 kg bison roast
- 1 tbsp 15 ml sea salt, or to taste
- 1/2 tsp 2.5 ml black pepper, or to taste (optional for those strictly adhering to a carnivore diet)
- 1 cup 240 ml water or beef broth (optional, for added moisture)
Instructions
- Season Bison Roast: Rub the bison roast all over with sea salt and optional black pepper.
- Prepare Slow Cooker: Place the seasoned bison roast in the slow cooker. If using, add water or beef broth to create a moist cooking environment.
- Cook: Cover and cook on low for 8-10 hours, or until the bison roast is tender and easily shreds with a fork.
- Rest and Slice: Once cooked, remove the bison roast from the slow cooker and let it rest for 10 minutes before slicing. This helps retain the juices within the meat.
- Serve: Slice the bison roast against the grain into thin slices to maximize tenderness. Serve hot, accompanied by the juices from the slow cooker.
Nutrition
Calories: 250kcalCarbohydrates: 1gProtein: 35gFat: 15g
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