Mississippi Pot Roast
Winter weather is finally upon us. Warm up from the inside out with the ultimate cozy weather comfort food: Mississippi pot roast – made with fresh bison. Slow roasted for hours, this pot roast is melt in your mouth tender. Based off traditional southern style recipes, this bison roast is the best thing you’ll eat this winter.
The sweet and savory flavor of bison goes along perfectly with hardy flavors from onion, garlic and carrots. When stewed for hours, the roast becomes incredibly tender and falls apart with little effort. Don’t let the long list of ingredients fool you – most of these ingredients are common spice rack items.
This savory stew is packed full of flavor. Ingredients like pepperoncini peppers add some zing and powdered au jus becomes a thick and robust gravy sauce. The shredded bison pot roast can be served over mashed potatoes, egg noodles or eaten straight from the pot. No matter which way it’s served, it’s guaranteed to be delicious.
Mississippi Pot Roast
- 1.5 lbs Great Range Premium Bison Pot Roast
- 1 cup white onion - chopped
- 1 cup carrots - chopped
- 5-10 whole cloves of garlic - to taste
- 5-10 whole pepperoncini peppers
- 1/2 cup pepperoncini juice
- 1 package au jus powdered mix
- 1 tablespoon Worcestershire sauce
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dill
- 1 tablespoon parsley
- 2 cups beef broth
- 2 bay leaves
- 4 tablespoons butter
- salt & pepper - to taste
In a large Dutch oven, melt the butter until frothy and browned. Season the bison pot roast with salt and pepper. Then sear the bison pot roast until browned, about 2-3 minutes per side. Remove from the pot and set aside. It will not be cooked all the way through.
Preheat the oven to 225 F. In the remaining butter in the pot, saute the onions, carrots, garlic and pepperoncini peppers. Stir in the pepperoncini juice and au jus mix.
Place the pot roast back into the pot and gently press into the veggies. Add the Worcestershire, onion powder, garlic powder, dill, parsley and bay leaves along with the beef broth to the pot. Cover and cook for four hours.
After four hours, remove the pot from the oven. Remove the bay leaves. Turn up the oven temperature to 350 F. Shred the bison pot roast with two forks. It should shred easily.
Return the pot roast to the oven, uncovered, and continue cooking for another hour, until the liquids have reduced by half. Serve over mashed potatoes and enjoy!
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