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 1 Boneless Bison Roast (2-3 lbs)
1 tablespoon vegetable oil
1 can (14 ounces) beef broth
1 pound small red-skinned potatoes (about 1-1/2-inch diameter), cut in half
1 pound baby carrots
1 large onion, cut into 8 wedges
Preheat oven to 350 degrees; Sprinkle roast with salt, pepper and garlic. Heat oil in stockpot over medium high heat. Place roast in stockpot; brown evenly.
Add broth and vegetables to stockpot. Cover and bake in oven for 3-4 hours or until roast is fork tender, or place in a large crock pot and cook on low for 6-8 hours.
Want to try this recipe for yourself? Order Bison Roast HERE!
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