My parents and grandparents were coming over for dinner one night last week, so I decided to make a roast with some of the bison we had in the freezer. For some reason, making roasts seems to baffle me. I feel overwhelmed with the variety of information out there..."cook at a low temperature, start with the oven hot then turn it down, 300F, 200F, cooked medium, rare"....gah! There are just so many choices to make! I also know that bison is low in fat, and roasts tend to dry out easily, so I needed to find a way to prevent that. I decided to make a pot roast because they tend to cook with more liquids in the pot and the lid stays on the dutch oven (hopefully keeping the moisture in the roast). I found this recipe online and decided to give it a try. It suggested that it was better to cook the roast the night before, then allow it to soak in the liquids in the pot overnight and warm it up again before serving. The cooking method worked pretty well. The roast was very tender and moist, and the flavour was good too. The sauce that the roast cooked in was more tomato-y than I would have liked and it made A LOT of sauce. So much, in fact, that I'm planning on using it as a soup base (more on that later).
To go with the pot roast I made oven roasted carrots (from my garden) and garlic mashed potatoes. It was the perfect meal for the first day of fall. The flavours and colours were comforting and homey,
and actually kind-of made me look forward to frosty mornings and falling leaves.
- Whole or chopped carrots
- 2 tbsp olive oil
- 1/2 purple onion, cut in thin slices
- 2 cloves of garlic, coarsely chopped
- salt & pepper
Use whole baby carrots or chop larger carrots into 1" pieces. Use as many as you need. Add the sliced onions to the carrots in the baking dish. Pour the olive oil over the carrots and onion and toss lightly with your hands to coat the veggies. Sprinkle the garlic, salt and pepper over the top. Bake at 375 F for about 40 minutes or until you can pierce the carrots with a fork and they are lightly browned.