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Mom’s Bison Roast

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When my Mom first met my Dad, they bonded over their love for food although they had very different philosophies when it came to eating. My Dad cared more about “food as fuel” and my Mom thought of “food as love.”

Now, my Dad started his career as a personal trainer and quickly realized the power of healthy food on overall performance, which inspired him to bring home all sorts of “weird” superfoods. On the other hand, My Mom grew up in a huge Lebanese family and spent many days and nights with her siblings, cousins, Mother, Aunts, and Grandmother in the kitchen preparing their famous Lebanese dishes. She learned at a very young age how to make delicious tasting food and the power food played on her family bond. What she realized over the years was that food was the number one way to connect her giant family together because food, is love.

Over the years, my Mom was able to bring these two philosophies of eating together, to make our family meals healthy and delicious and I am so thankful for her teachings.

Now, I’m sure you have heard the saying, “there’s nothing like Mom’s home cooking” right? That’s because Mom’s “home cooking” represents dishes that are delicious, comforting, and made with love. Here’s a dish that will bring you lots of comfort and joy regardless of who makes it.

Mom’s Bison Roast

Serves 6

  • 2 (1.5 pound) Bison chuck roasts
  • Sea salt and freshly ground black pepper
  • 1 cup Organic White Whole Wheat Unbleached Flour
  • Extra virgin olive oil
  • 2 cups chopped carrots (4 large carrots)
  • 2 cups chopped yellow onions (2 onions)
  • 2 cups chopped celery (4 stalks)
  • 2 large garlic cloves, peeled and crushed
  • 1 cup good red wine, such as Burgundy
  • 1 (28-ounce) can diced tomatoes
  • 1 cup chicken stock
  • 3 branches fresh thyme
  • 2 branches fresh rosemary

Preheat the oven to 325 degrees.

Pat the roast dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1½ teaspoons pepper. Dredge the roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, garlic, 1 tablespoon salt, and 1½ teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot.

Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2½ hours, until the meat is fork tender or about 160 degrees internally. Turn the heat down to 250 degrees after about an hour to keep the sauce at a simmer. Serve with a side of roasted acorn squash for the perfect Fall comfort meal. (Optional) 

Made by My Mom, Paula Johnson & Adapted from Ina Garten

Did you know that wild game, such as rabbit, pheasant, goose, duck, deer, bear, elk, and bison, consume a more natural diet and therefore their meat tends to have a lower fat content and contain more anti-inflammatory omega-3s than conventional meats? Give it a try!