Bison Roast with Garlic
May 9, 2009
3 to 5 pound Bison (Buffalo) Roast
1/2 cup Cooking Wine or Italian Dressing
2 Cloves Garlic, cut into quarters
1 – 12 oz. container of beer (Optional)
2 Small Onions, quartered
2 Tbsp. Worcestershire or A-1 Sauce
1 tsp. Dry Mustard
1. Wash roast. Pepper all surfaces. Sprinkle with garlic powder.
2. Brown Bison roast at HIGH temperature on B-B-Q or in frying pan.
3. Place all ingredients into a crock pot, Dutch Oven or covered casserole.
4. Add water to level of roast top.
5. Set crock pot on LOW for SIX to EIGHT HOURS. Or, if using a Dutch Oven/casserole preheat oven to 250° and cook for SIX to EIGHT HOURS.
6. Use leftover roast for Mexican food (burritos, taco salad, tacos, etc.) the next day.