Bison Chuck Roast in Photos
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:
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!