The following are recipes from my 10-Day Healthy or Exotic Meat Challenge that I created for myself. To learn more about me and my 270-pound weight loss journey (no surgery or prescription involved) click here.
Today is day one of three days of hearty, healthy bison.
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Bison Pot Roast with Onions and Mushrooms
This recipe kicks off my bison days with a hearty old-school style pot roast. I roasted up some onions and mushrooms to go with it, and they sure did.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Ingredients
Units
Scale
- 1–1.5 lb Bison Chuck Roast
- 1 lb Mushrooms
- 2– Large Onions
- 1 Tbsp of Garlic Powder
- 1 Tbsp of Italian Seasoning
- 1 Tbsp of Dried Basil
- 1/2 Tbsp of Red Pepper Flakes (optional)
- 1 1/2 cups of Water
Instructions
- Cut the onions into chunks and place them into a baking pan. Clean the mushrooms with a dry paper towel and cut them in half or quarters and add to the pan with the onions.
- Add all seasonings to the onions and mushrooms, and stir well to coat everything evenly.
- Place the bison roast on top of the seasoned onions and mushrooms.
Bison Pot Roast with Onions and Mushrooms Before Cooking - Pour water into the pan until there is about 1/2 inch of water in the bottom.
- Place the pan in a preheated oven at 400 degrees F and bake for 50 minutes.
- Remove the roast from the oven and let it rest for about 5 minutes before slicing.
- Serve the roast with a generous helping of the onions and mushrooms.
Rest for 5 minutes and enjoy. Look at that pink! - Reserve the broth from the pan to drizzle over the sliced meat, and save the remaining broth as a soup base for later use.
Notes
Unless you’re feeding a large family, you’ll have leftover roast, and you’ll be glad you do when you use it to make my cabbage rolls and quick and easy soup.
