Bison Chuck Roast in Photos

by christypaul2013

As far as I know, the only warning about grassfed bison is that it is easily dried out. Given the value of the bison and my recent string of oven blunders, I opted for the foolproof, slow-cook method.

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Okey dokey, let’s get started. In your trusty crockpot, add:

6-8 Large Carrots. Hmm, that doesn’t seem like enough…


There we go!


1/2 Head of Cabbage


Cauliflower (if you want it) and a Medium Onion


Lindner Grassfed Bison Chuck Roast
At $10.25/lb, it was like cooking with gold. ~_~ I was terrified.


Wasn’t sure if I was supposed to leave this on… I didn’t.


Salt, Pepper, Rosemary and Thyme


Herbal Camouflage. Actually, I did it to keep the lid of the crockpot from touching the meat.


Add Water, Slap the Lid On, and Cook on Low for 20 Hours (or less, your choice).

Photo Jan 24, 10 21 41 AM

Voila! It tastes pretty much just like beef. -__-

What did I learn?

Grassfed bison doesn’t shrink as much as my usual manager’s special beef, but that doesn’t begin to put bison in the same price range (unless you make a lot more money than me, which you probably do  -_^).

Grassfed bison and grassfed meat in general is supposedly more nutrient-dense than grainfed meats. I guess I buy that.

While the flavor is similar to beef chuck roast cooked in the crockpot, it does taste like really good beef, and it has an amazing color and smell. I guess I’d have to cook a beef roast to make a fair comparison, but my belly is full of bison, and I refuse.

I found the vegetables and “soup” to be woefully under-salted, but I worried that adding a lot of salt to the crockpot would dry out the meat. <–That may not be good food science.

If you have any amazing crockpot recipes, feel free to let me know. I’ve got two men and a cat to feed!