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Bison Roast with Garlic
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
- Wash roast.
Pepper all surfaces. Sprinkle with garlic powder.
- Brown Bison
roast at HIGH temperature on B-B-Q or in frying pan.
- Place all ingredients into a crock pot, Dutch Oven or covered casserole.
- Add water to level of roast top.
- 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.
- Use leftover roast for Mexican food (burritos, taco salad, tacos, etc.) the next day.
