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.