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!