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Beer Can Bison Pot Roast
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Beer Can Bison Pot Roast

Course Main Course
Cuisine American
Prep Time 35 minutes
Cook Time 8 hours
Total Time 8 hours 35 minutes
Servings 4 people

Ingredients

  • 24 oz (1 package) Bison Pot Roast - pat dry
  • 1-1/4 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 1-1/2 cups light beer
  • 2 tablespoons low-sodium soy sauce
  • 3 medium carrots - peeled and cut into 2 inch pieces
  • 2 cloves garlic - peeled and smashed
  • 4 whole shallots - peeled and halved
  • 2 cups cremini mushrooms - wiped clean, quartered if large, halved if small
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • Fresh chopped flat-leaf parsley - for serving

Instructions

  1. Season bison all over with salt and pepper. Set aside.
  2. Heat a large cast iron or heavy bottomed skillet over medium-high heat, when very hot, add the olive oil and pot roast. Sear pot roast using tongs to flip until browned on all sides, about 10 minutes. Remove skillet from heat and transfer pot roast to slow cooker. Surround with carrots, garlic, shallot, and mushrooms.

  3. Return the skillet to heat over medium and add flour to skillet. Use a whisk to stir and cook flour while scraping the bottom of the pan. Add the tomato paste and stir to combine. Add the beer and cook while whisking constantly until mixture is smooth and bring to a simmer, about 8 minutes. Turn off heat and stir in soy sauce. Pour the mixture into the slow cooker. Top with bay leaves and thyme. Cover and cook on low 6-8 hours or high 3-4 hours.* 

  4. Transfer the pot roast to a cutting board and remove the twine. Slice meat against the grain. Serve pot roast with vegetables and sauce. Garnish with fresh chopped parsley.