Slow Cooker Bison Roast with Mashed Rutabaga

Name: Slow Cooker Bison Roast with Mashed Rutabaga
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4 people
Ingredients: 1 2 to 3-lb bison chuck roast, or beef roast; 1 medium yellow onion; 1/2 pound carrots; 2 cups mushrooms; 3 cloves garlic; 2 cups beef stock; 2 Tbsp dried thyme; 1 Tbsp dried parsley; 1 teaspoon sea salt; 1 Tbsp arrowroot powder; 2 lbs Rutabagas; 1/4 cup ghee; 1/2 cup full-fat canned coconut milk; 2 Tbsp dried parsley; 1/2 tsp sea salt

User Reviews

4.5

102 reviews

Excellent

Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Servings
4 people
Calories
396 kcal
Course
Main Course
Cuisine
American

Slow Cooker Bison Roast with Mashed Rutabaga

Tyler Espinosa

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Bison roast slow cooked with vegetables makes for a nutritious, amazing meal! Loaded with health benefits and easy to make!

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Ingredients

Servings

Bison Roast:

1 2 to 3-lb bison chuck roast, or beef roast
1 medium yellow onion diced*
1/2 pound carrots peeled and chopped into 2" chunks
2 cups mushrooms halved
3 cloves garlic minced*
2 cups beef stock
2 Tbsp dried thyme
1 Tbsp dried parsley
1 teaspoon sea salt to taste
1 Tbsp arrowroot powder

Rutabaga:

2 lbs Rutabagas peeled and chopped into 1-inch cubes
1/4 cup ghee or grass-fed butter
1/2 cup full-fat canned coconut milk
2 Tbsp dried parsley
1/2 tsp sea salt to taste

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Instructions

Make the Bison Roast:

Season the roast liberally with salt and pepper. Place roast in the slow cooker and spread the onions, carrots, mushrooms, and garlic around the roast. Pour in the broth and add in the dried thyme and parsley.
Secure the lid on your slow cooker and cook on low for 6 to 8 hours, until bison is very tender. Transfer roast to a cutting board and allow it to rest while you're preparing the gravy.
Pour the juices from the crock pot into a saucepan (you can use a slotted spoon to remove the vegetables and place them in a bowl for serving). Heat the juices to medium-high and bring to a gentle boil. Add the arrowroot flour and whisk well until gravy has thickened, about 3 to 5 minutes. Taste for flavor and add sea salt to taste.
Cut the bison roast into chunks for serving.

Mash the Rutabaga:

Place rutabaga in a large pot and add enough water to cover. Bring to a boil and cook until tender, about 20 to 30 minutes.
Drain rutabaga and return it to the pot along with the remaining ingredients. Mash with an electric mixer or masher until rutabaga reaches desired level of creaminess (note: you can also mash the rutabaga in a blender for the creamiest consistency). Add in the parsley and season to taste with sea salt.
Serve bison roast with slow cooked vegetables, a drizzle of gravy, and mashed rutabaga.