Sunday, December 29, 2013

Bison Shoulder Roast

Well ladies and gentlemen, we're almost through the holiday season. You may need a little "cleanse" or just a break from overly sweet, decadent treats. This recipe is not only easy but really healthy. Bison is a very lean source of protein. You can add any vegetables to change up the flavor but I chose classic "roast" veggies. To give the meal a little extra antioxidant/veggie power, I served mine over a bed of kale. It was delicious and very satisfying! 
Bison Shoulder Roast

-2 lb. bison shoulder
-2 small bags of mini potatoes (~4 cups)
-1/2 large bag of baby carrots
-1/2 large yellow onion, diced
-2 sprigs rosemary
-salt/pepper to taste
-1 T parsley
-1 T garlic
-1 T ground pepper flakes
-1 box (4 cups) low sodium beef broth

1. Trim any fat off meat. Sprinkle salt/pepper over bison shoulder.
2. Pour EVOO into bottom of crock pot
3. Add all ingredients into crock pot and pour beef broth over.
4. Cook on low for ~8 hours or until veggies are fork tender and meat is cooked through. You should be able to shred the meat easily with a fork.


  1. How long do you cook it and on high or low? Details! :)

    1. whoops! I kept it at low for about 8 hours but you can do high for half the time. Just make sure the meant is cooked through and the veggies.

  2. I have a $33 bison shoulder in my fridge now (ouch!) so I plan on making this over the weekend. Yummy!

    1. That was definitely the draw back but completely worth it!