Yield: 6 servings
1 (2-pound) bison pot roast (or beef roast)
⅓ cup unbleached flour
1 teaspoon kosher salt
1 teaspoon black pepper
¼ cup grapeseed oil
1 medium yellow onion, diced
3 medium carrots, diced
3 stalks celery, diced
5 cloves garlic, crushed
2 tablespoons tomato paste
4 medium yellow potatoes, cut into 1½-inch pieces
1 cup dry red cooking wine
1½ cups beef stock
Place roast in a large re-sealable plastic bag with the flour, salt and pepper. Shake well to coat and allow to rest in bag for 10 minutes.
Place a thick-bottomed pan or Dutch oven over medium-low heat and warm oil. Once preheated (about 10 minutes) add roast and turn until brown, about 6 minutes per side. Remove from oil and set aside.
Add onions to pan and sauté for 8 to 9 minutes. Stir in carrots and celery and sauté together for another 8 to 9 minutes. Add the crushed garlic and tomato paste, continue to stir and sauté to caramelize all the vegetables.
Return the roast to the pot, add the potatoes, wine and stock. Bring the entire pot to a boil and then immediately reduce to a simmer. Cover the pot and cook on low for 8 hours, or put the covered stockpot in the oven set to 180° for 8 hours.
––Recipe adapted from the Bison Council