Slow Cooker Bison Roast With Mashed Rutabaga Recipe

Cooking Directions

• STEP 1.Season the bison roast with salt, pepper, and your favorite herbs and spices.
• STEP 2.Place the bison roast in the slow cooker and add some beef broth or red wine for added flavor.
• STEP 3.Cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the bison roast is tender and easily shreds with a fork.
• STEP 4.While the bison roast is cooking, peel and dice the rutabaga. Boil the rutabaga in a pot of salted water until tender.
• STEP 5.Drain the cooked rutabaga and mash it with butter, salt, and pepper until smooth and creamy.
• STEP 6.Once the bison roast is done, remove it from the slow cooker and shred it with a fork.
• STEP 7.Serve the shredded bison roast with the mashed rutabaga and enjoy!

Cooking Tips

• You can sear the bison roast in a hot skillet before placing it in the slow cooker for added flavor.
• Feel free to add other vegetables like carrots and onions to the slow cooker for a complete meal.
• If you prefer a thicker gravy, you can mix some cornstarch with water and add it to the slow cooker during the last hour of cooking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply place the bison roast and mashed rutabaga in a microwave-safe dish and heat until warmed through.
• Serve the leftovers as is or use them to make sandwiches or wraps for a quick and delicious meal.