Bison Chuck Roast and Potatoes

Bison Chuck Roast and Potatoes

This could be my new favorite recipe for savory and healthy!

Start with a 2-3 pound Bison chuck roast from the Meat and potato Company along with 2-3 large russet potatoes from the Meat and Potato Company as well.

First season the roast with kosher salt and pepper and sear on all sides in a large skillet.  Remove from heat and put directly in a Crock Pot or Insta Pot and start on high heat.  Add 32 oz of beef stock and let slow roast for 4-6 hours in a crock pot, 45 min in an Insta pot.

Peel the large potatoes and cut into 2 inch pieces and add to boiling water.  Cook for 15 minutes or until tender and easy to mash.  Drain and rinse the potatoes and add back to pot.  Add 3 tbls salted butter, 4 oz heavy cream, salt and pepper to taste all while mashing the potatoes.

Remove the roast from the pot and strain the beef stock into a large pan and set the chuck roast aside. 

Add 2 cloves chopped garlic and 1 tbs olive oil to large pan, add beef stock and let reduce by half.  Add one cup heavy cream and bring back to a boil stirring constantly.  Add 1/4 cup  Manchego cheese, or other soft creamy cheese to sauce slowly while stirring until sauce thickens.  This will make the best "gravy" you have ever eaten.

Add a dollop of mashed potatoes to plate and portion size of Bison Chuck roast then top with the amazing gravy!  

This recipe will truly knock your socks off!

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