Description
A tender and flavorful bison chuck eye roll, slow-cooked for maximum taste.
Ingredients
Scale
- 3 pounds bison chuck eye roll
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion chopped
- 4 cloves garlic minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
Instructions
- Season the bison chuck eye roll with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear the bison on all sides until browned.
- Transfer the bison to a slow cooker. Add chopped onion, garlic, beef broth, Worcestershire sauce, thyme, and rosemary.
- Cover and cook on low for 8 hours or until the bison is tender.
- Slice the bison and serve with the cooking juices.
Notes
- For best results, let the meat rest before slicing.
- Serve with mashed potatoes or your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg