Asian Style Bison Chuck Roast

Serves 10-12

Ingredients 

2-3 pound bison chuck roast, seasoned with salt and pepper

30 milliliters avocado oil

90 milliliters soy sauce

45 milliliters sesame oil

3 grams fine sea salt

3-6 grams red pepper flakes (depending on your heat preference)

1-2 grams black pepper 

100 grams fresh ginger, finely diced

4 garlic cloves, minced

75 grams tomato paste 

750 milliliters apple cider

500 milliliters beef bone broth 

200 grams white onion, finely diced

100 grams celery, finely diced

30 grams cilantro stems, finely diced


Typically, I’d serve a hearty pot roast meal like this one during the winter months. But with many hungry kids home this summer, this meal prep recipe has fed them well in a variety of ways—rice bowls, quesadillas, tacos, and more. 


METHOD

Preheat the oven to 325°F, placing the oven rack at the second lowest position. 

In a large, 6-7 quart dutch oven, heat the avocado oil over medium flame. Once the dutch oven is hot, brown the bison chuck roast on all sides. When the roast has been browned, add all remaining ingredients into the dutch oven, stir to combine, and cover with the lid. Place into the preheated oven and cook for 4 hours. 

Once cooking is complete, shred the bison and serve in a rice bowl, or as sandwiches, tacos, or quesadillas.

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Maple Buffalo Style Bison Kabobs