Serves: 4
Total: 1.5-6.5H
Prep: 30M
Cook: 1-6H
- 3 lb bison chuck roast
- 3 lb bison short ribs
- Spicelopedia Seasonings
- 2 tbsp Dales Marinade
- 3 tbsp Koops Mustard
- 2 tbsp olive oil, Durant
- 1 onion, chopped
- 2 cloves garlic, minced or pressed
- 2 stalks celery, chopped
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1/2 cup red wine
- 2 cups beef broth
- 2 lb small potatoes
- 1 lb carrots, chopped
- 2 bay leaves fresh parsley
- 4 sprigs fresh thyme
Can Cooker / Instant Pot
Heat the olive oil. Add the seasoned beef with the ThermoPro Twin TempSpike 500-ft Wireless Dual-Probe Meat Thermometer;in the center of the meat and sear on all sides. Transfer to a plate.
Saute the onion and garlic in the pot, then stir in the tomato paste and flour. Deglaze the pot with wine, then add the beef broth, thyme, and bay leaves.
Return the seared beef to the pot and top with carrots and potatoes. Seal the lid and cook on High for 60 minutes. Cook until the ThermoPro Twin TempSpike 500-ft Wireless Dual-Probe Meat Thermometer shows an internal temperature of 200°F (93°C) has been reached.
Let the pressure naturally release for 15 minutes, then quick release the remaining pressure.
Dutch Oven
Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Insert a ThermoPro Twin TempSpike 500-ft Wireless Dual-Probe Meat Thermometer into the thickest part of the seasoned beef, then add to pot and brown on all sides.
Transfer to a plate. Add the onion and garlic to the same pot and saute until soft and translucent. Next, stir in the tomato paste and flour.
Deglaze the pot with red wine before pouring in the beef broth, thyme, and bay leaves. Return the seared beef to the pot and surround it with carrots and potatoes. Cover with a lid and place in a hot oven.
Let the pot roast cook for several hours or until the beef is very tender. Scoop into bowls, and garnish with parsley.
Slow Cooker
Heat olive oil in a pot on the stove. Insert a ThermoPro Twin TempSpike into the thickest part of the meat, then add the seasoned beef and sear on all sides. Transfer to a plate.
In the same pot, saute the onion and garlic, then stir in the tomato paste and flour. Deglaze the pot with wine, then add the beef broth, thyme, and bay leaves.
Place the beef, broth mixture, carrots, and potatoes in a slow cooker. Cover with a lid and cook on High for 5 to 6 hours or on low for 8-10 hours.
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