Welcome to Stonehaven Bison Ranch….where the buffalo roam.
About the Recipe
Slow cook this cut-with-a-spoon bison sirloin tip roast with vegetables in a crock pot while you're at work, and come home to a complete meal.
8 servings | Active time: 40 minutes | Total Time: six hours
- 3 lb bison sirloin tip roast
- 1 tablespoon extra virgin olive oil
- 2 large onions, chopped
- 2 lb baby carrots
- 8 large potatoes
- 6 cloves garlic
- 2 tablespoons reduced sodium Worcestershire sauce
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 2 teaspoons garlic powder
- 1, 12 oz beer or 1 cup red wine
- Sprinkle bison roast with seasoning salt and pepper. Add olive oil to skillet over high heat. Place the roast in the skillet and sear on all sides. When browned, remove the meat and place it in the bottom of a large slow cooker. Turn on slow cooker and set temperature to 375° F. Distribute onions, carrots, potatoes and garlic cloves around the roast.
- Sprinkle meat and vegetables with Worcestershire sauce, basil, parsley, garlic and pepper to taste. Pour wine or beer over all, then add water to cover the roast.
- When cooking liquid is hot, reduce heat to 225° F. Total cook time is about 6 hours at that temperature, but check the internal temperature of the roast with a meat thermometer periodically. Roast is medium well when the temperature reaches 145° F and well done at 160° F.
- Remove roast from the pan. Let it rest for 3 minutes before slicing. Serve on a platter surrounded by the cooked vegetables. Use pan juices to make gravy or au jus or simply pour them in a serving dish.
- Add spices to taste. You may, for example, prefer more garlic in your food.
- This recipe will work for any type of bison roast.
- Set temperature lower to cook the roast longer.
- If you are using a crock pot with high, medium and low settings, set the temperature to high until the liquid gets hot (probably 30 minutes to an hour) to heat the liquid, then reduce to low for slow, all-day cooking.
- Food Safety: As long as the internal temperature of the roast reaches 140°F within the first two hours and then maintains at least that temperature for the remainder of the cooking time, the meat is safe to eat. The longer the roast cooks at a lower temperature the more tender it will be.