Bison Pot Roast with Braised Vegetables

Bison Pot Roast with Braised Vegetables

Ingredients
1 3-4 lb. Bison chuck roast
1 Tbsp. vegetable oil
1 tsp. salt
1 tsp. granulated garlic
1/2 tsp. ground black pepper
5 medium to large carrots, peeled
1 can, 1 lb. 12 oz. whole peeled tomatoes in juice
1 medium onion, cut into 1inch chunks
6 bouillon cubes
3 celery stalks, leaves included, chopped into 1/2 inch
1 cup water
1 cup red wine
3 Tbsp. sugar

Directions
1. Preheat oven to 350°F.
2. Sprinkle Bison roast with salt, pepper and granulated garlic.
3. Heat a heavy bottomed sauté pan over high heat 2-3 min. Add vegetable oil, wait 30 seconds and then add seasoned Bison roast. Brown well on all sides to develop a crust-like appearance.
4. Place browned Bison roast into a covered baking pan. Add the remaining ingredients. Cover and bake in oven for 3-4 hrs. or until Bison roast is fork tender. Makes 4-6 servings with some meat left over.

I cooked this dish as one of the first recipes I made for High Plains Bison. At that time I was traveling back and forth to Michigan from Nebraska and I actually made this in my mothers kitchen in Grand Ledge. I left the vegetables as whole as possible, notice the whole carrot with the stem attached! I think this makes something as simple as Pot Roast seem a little nicer. When I arranged the table for the picture I used the dining room and gathered other items from around the house. The skillet in the back ground has been used by my mother for years to fry bacon and eggs. You can see the patina from years of use, and the old sweater was one my dad always wore during the winter and I grabbed it from the hall closet cause it looked good in the shot. The photo is almost 6 years old but it has the ability to transport me back home to Michigan and reminds me of my mother and father. I hope you enjoy this easy recipe and the flavors are awesome!