Bison Pot Roast with Irresistible Gravy

Craving Comfort? Immerse Yourself in Melt-in-Your-Mouth Bison Pot Roast with Irresistibly Good Gravy (Made Easy in Your Instant Pot!)

Close your eyes and imagine this: The crisp winter air nips at your nose as you step inside, greeted by the warm embrace of your kitchen. The aroma of a slow-cooked masterpiece fills the air, anticipation building with each savory note. Tender, fall-apart bison nestled in a rich, flavorful gravy awaits, promising a symphony of deliciousness in every bite. This, my friend, is the magic of our Instant Pot Bison Pot Roast recipe.

But it’s not just any roast. This is an effortless culinary adventure, achievable even on the busiest weeknights. Forget slaving away for hours over a stovetop – the Instant Pot works its magic, transforming a humble bison chuck roast into a melt-in-your-mouth masterpiece in just over an hour. The reward? Succulent, juicy shreds that practically disappear on your tongue, a textural delight that transcends the ordinary.

And then there’s the gravy. Ah, the gravy. Imagine a rich, deeply flavorful canvas, its aroma a tapestry woven with garlic, thyme, and rosemary. Each spoonful is a revelation, a perfect counterpoint to the sweet richness of the bison. It’s not just an accompaniment; it’s the very soul of the dish, a flavor explosion that elevates the entire experience.

Yeah, I know this is a Dutch oven. But if at all possible, use an Instant Pot.

What You’ll Love:

Effortless Prep: Skip the hours of simmering! The Instant Pot cooks the roast to perfection in less than two hours, leaving you more time to relax or prep sides.

Melt-in-Your-Mouth Tenderness: The pressure cooker magic transforms the bison into incredibly tender, juicy shreds that practically disappear in your mouth.

Flavor Explosion: The gravy is where this recipe truly shines. Packed with aromatics like garlic, thyme, and rosemary, it boasts a depth of flavor that complements the bison beautifully. And then there’s that umami bomb from tomato paste, Worcestershire sauce, and the fish sauce.

Ready to embark on this delicious journey? Following are highlights of the ingredients:

• The Hero: A 2-3 lb bison chuck roast, ready to be transformed into the star of the show.

• **The Flavor Bomb:**Balsamic Vinegar, Worcestershire Sauce, Fish Sauce (it won’t taste fishy).

• The Herbal Chorus: thyme, rosemary, and oregano, bringing warmth and depth of flavor.

• The Liquid Base: 2 cups of bison broth, the foundation for your flavorful masterpiece.

• The Optional Indulgence: 1/4 cup of red wine, adding a touch of boldness for those who like their gravy richer.

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Bison Pot Roast with Irresistible Gravy

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Category

Dinner

Cuisine

American

Author:

Greg Nott

Servings

8

Prep Time

15 minutes

Cook Time

90 minutes

With these ingredients and our easy-to-follow instructions, you’ll be well on your way to creating a dish that warms the soul and tantalizes the taste buds. So, gather your loved ones, set the table, and prepare to be swept away by the magic of our Instant Pot Bison Pot Roast. It’s comfort food at its finest, a delicious reminder that even the simplest meals can be extraordinary.

Ingredients

2-3 lb bison chuck roast, thawed

2 tablespoons olive oil

The Rub

1 ½ teaspoons sea salt

½ teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon paprika

The Aromatics

1 medium onion, chopped

4 cloves garlic, minced

The Veggies

2 cups chopped carrots (or baby carrots)

2 cups baby potatoes

The Gravy

2 cups Bison broth

• 2 tablespoons****balsamic vinegar

• 2 tablespoons Worcestershire Sauce

• 1 tablespoon fish sauce (it won’t taste fishy)

• 2 tablespoons tomato paste

• 2 tablespoons of cornstarch

• 2 tbsp of cold water

2 teaspoon sea salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon thyme

• 1 teaspoon rosemary

• 1 teaspoon oregano

• 1/4 cup of red wine, optional

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Directions

Prep: Combine all ingredients for the rub.

Prep: In a separate bowl, combine all ingredients for the gravy.

• Sear the Star: Heat olive oil in your Instant Pot on “Sauté.” Pat dry the roast, coat it with the rub, then sear it beautifully on all sides, creating a deep, caramelized crust for extra flavor. Once browned, remove the roast and set it aside to rest.
• Sauté the Flavor Base: Add the onion and garlic to the pot, letting them soften until lightly browned to release their deliciousness. Do not overcook. Turn off the Instant Pot.
• Pressure Cook to Perfection: Add the veggies and pour in the gravy mixture. Nestle the browned roast back into the pot, ensuring it’s mostly submerged. Close the lid, seal the valve, and let the Instant Pot work its magic. Pressure cook on high for 90 minutes, allowing the aromas and flavors to meld into a cohesive masterpiece.
• Release with Anticipation: Let the pressure release naturally for 15 minutes, building anticipation for the deliciousness to come. Then, manually release any remaining pressure, unleashing the heavenly aroma.
• Gravy, the Grand Finale: Remove the roast from the pot and chop, creating tender, bite-sized pieces.
• Thicken and Savor: Optional-Remove the veggies and set the Instant Pot “Sauté.” Bring to a simmer, then slowly whisk in a cornstarch slurry (1 tablespoon of cornstarch combined with 1 tablespoon of cold water) until the gravy reaches your desired consistency. Season with additional salt and pepper to taste, ensuring perfect balance.
• Serve with Joy: Finally, plate the shredded bison with the veggies, spoon over the luscious, flavorful gravy, and enjoy!

Recipe Note

• This can easily be cook in a slow cooker for 8-10 hours.
• Add the veggies with about 2 hours remaining.

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