Slow cooker bison roast with mashed rutabaga and roasted carrots makes for a tasty evening in with your special someone. This recipe comes from Brian Kavanagh’s cookbook, Paleo Date Night.
So you’re looking for the best way to cook a bison roast? You’re in a great spot, because this easy slow cooker bison roast recipe is SO easy to prepare and results in a melt-in-your-mouth delicious experience!
The meat turns out with so much flavor, which is mind boggling considering it calls for only a few basic ingredients. An easy set-it-and-forget-it weeknight meal for busy families!
If you’ve never mashed a rutabaga, drop everything including your car keys right now and mash one! The mashed rutabaga portion of this recipe results in a silky-smooth, buttery wet dream.
Let’s dive into the details.
Ingredients for Slow Cooker Bison Roast:
Bison Roast or Beef Roast: We need a 2 to 3 pound bison roast, which can be found at most local butcher shops.
For a standard beef pot roast recipe, you can follow my Slow Cooker Pot Roast.
Fresh Vegetables: We need Onions, Mushrooms, Carrots, and Fresh Garlic which bring flavor and volume to the meal.
Beef Stock: The liquid in which everything cooks! I like using beef bone broth here for more richness and nutrients.
Seasonings: Dried thyme, dried parsley, salt and pepper for adding extra flavor.
Arrowroot Flour: Used to thicken the gravy. You can also use tapioca flour or gluten-free all-purpose flour.
Mashed Rutabaga Ingredients:
Rutabaga: In case you aren’t familiar, rutabaga is a root vegetable that is found next to the other roots in the produce section of the grocery store. When cooked, it has a creamy consistency, similar to a potato.
Ghee (or butter) and Full-Fat Canned Coconut Milk: Used to generate a creamy consistency and luscious richness. You can swap out the coconut milk for heavy cream if you aren’t dairy-free.
Dried Parsley, and sea salt: Season the rutabaga mash to taste.
When mashed together, this mixture transforms into the sultriest, tastiest carb-loaded experience. It’s WAY better than regular mashed potatoes in my book!
How to Make Slow Cooker Bison Roast:
Season both sides of the roast liberally with salt and pepper. Transfer all of the ingredients to the crock pot and cook on low heat for 6-8 hours, until the roast is fork tender.
Use tongs to move the roast to a cutting board. Allow it to sit while you make the gravy, then use a sharp knife to chop it into chunks.
Prepare the gravy by transferring the crock pot juices to a saucepan, leaving the veggies behind. Add the arrowroot flour and bring the mixture to a full boil. Continue cooking until the gravy has reached your desired thickness.
Prepare the Mashed Rutabaga:
Peel and chop the rutabaga into 2-inch chunks.
Boil the rutabaga in a large pot of boiling water for 20-30 minutes, or until it is tender.
Drain the water and transfer the rutabaga chunks to a large bowl. Add in the rest of the ingredients and mash with a potato masher until creamy. You can also use a blender or a food processor for this step.
Serve bison roast with veggies and mashed rutabaga and enjoy!
Recipe Tips:
For very tender meat, consider cooking the roast longer!
If you’re into nutritious meals, have dietary restrictions, and/or enjoy preparing sweet and sensual meals for your main squeeze, this book is your JAM.
The next time you’re craving a hearty meal, whip up this easy recipe!
If you love cooking in the slow cooker, also try out these reader favorites.
More Slow Cooker Recipes:
- Slow Cooker Pork Roast
- Crock Pot Chili Recipe
- Garlic Butter Crock Pot Turkey Breast
- Crock Pot Carnitas
- Slow Cooker Mediterranean Chicken
Enjoy this slow cooker bison roast with that amazing rutabaga mash!
Slow Cooker Bison Roast Recipe
Ingredients
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
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.
Notes
Nutrition
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A common misconception on the internet is that people want all this fluff. For crying out loud will you just post the recipe and shut up already?
Peace be with your troubled soul.
I just bought a chuck bison roast straight from the farmer and he told me to NOT add salt while cooking, as it would dry it out. He said unlike beef, which has considerably more fat, and could add salt to.
I searched for a recipe and found yours, my roast in in the slow cooker right now following your recipe except for the salt because I was afraid to add per his comments. He said to add salt at end of cooking. Have you heard of this? I would love your opinion soon, I have about 6 hours more cooking time if I decide to add the salt!!! I love salt btw!
Hi Shari! I hadn’t heard this but it sounds like the farmer knows what he’s talking about! I say stick with the plan 🙂 In my mind there’s no harm in holding off on the salt and hopefully the roast will be so nice and tender for you! Enjoy! xo
Technically, in your instructions, the protein should be referred too as bison. Not “beef”.
Thank you for catching that!
So intrigued to try mashed rutabaga!!
What a nice surprise! I will check out Brian’s blog and Instagram.