One of the best kept secrets from bison farmers is that bison chuck roast is AMAZING! This is one of the cuts we keep stocked in our own freezers because it tastes so darn good. When slow cooked, it comes out so tender, juicy, and has such a delicious flavor. Bison chuck roast is also versatile--shred it, slice it, cube it, eat it. We use our bison chuck roast in chili, tacos, sandwiches, or served with potatoes and veggies. Get on board with this amazing cut.
The key to unlocking this full-flavored meal is to cook it right, and who else knows how to cook a bison chuck than Mrs. Buck Wild Bison! See below for Mrs. BWB's perfect-every-time bison chuck roast recipe.
From Mrs. BWB:
I have found the best way to cook a chuck roast is to season it first with salt/pepper and any other seasoning that floats your boat like Monterey seasoning from McCormick.
Next, you will want to sear it in a skillet on all sides.
Then place in a crockpot—add water, Better than Bullion paste (or you could just use beef broth)...approximately 1-1/2 inches deep. If you have liquid smoke, this really adds a nice layer of flavor.
(If you wish, you could even add veggies at this point for a traditional roast recipe...some potatoes, carrots, onion, and garlic cloves.)
Set crockpot slow for 8 hours.
When this is complete, remove the roast—you can shred it to use as a pulled-pork-kind-of-recipe or eat it as a roast.
I would take the drippings and make a roux to make gravy. For that, melt a couple tablespoons of butter, whisk a couple tablespoons of flour until it makes a paste and then slowly add the drippings a little bit at a time—stirring constantly—until it is the consistency you like.
That’s it! Bon appetite!
Mrs. Buck Wild Bison
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