Chuck Roast Very Slowly

Tender plus.

For many of us time to prepare an evening meal is in short supply. If you have 10 minutes in the morning a slow cooker can be a good friend. For this recipe I usually use a less tender chuck roast but any bison roast will be great done this way.

Ingredients

  • 1 4 lb bison roast frozen
  • 1 package onion soup mix
  • 1 coarsely chopped onion
  • 1 cup sliced mushrooms
  • 3/4 cup red wine or water

Method

  1. Mix together onion soup and wine or water in the bottom of the slow cooker, add mushrooms and chopped onion. Stir. 
  2. Add frozen roast, turn to coat with juices, cover and set cooker on high for 3 hrs and then low for 4-5 hrs. 
  3. If you cannot reset the temperature (gone all day) I have found that 10 hrs on low will work fine. 
  4. The juice is very good with the roast, slice it thin. The juice can also be transferred to a pan on the stove top and thickened with flour or cornstarch for a gravy. 
  5. Like all recipes you can play with this adding carrots or turnips etc.

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