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How to Cook Bison Chuck Roast

author image Sara Ipatenco
Sara Ipatenco has taught writing, health and nutrition. She started writing in 2007 and has been published in Teaching Tolerance magazine. Ipatenco holds a bachelor's degree and a master's degree in education, both from the University of Denver.
How to Cook Bison Chuck Roast
A thick, grilled steak on a cutting board. Photo Credit RevalentCrimea/iStock/Getty Images

If you have never tried bison, or what is usually referred to as buffalo, you may be surprised that it is tender, juicy and flavorful. Often considered wild game, bison can be purchased at many grocery stores and specialty markets. Bison meat does not contain as much saturated fat and cholesterol as beef, making it a healthy alternative. Myra Goodman, Pamela McKinstry and Miki Duisterhof note in their book, "The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet," that bison meat is also higher in protein and iron than beef. Slow cooking a bison chuck roast is the best way to bring out its flavor, and you can season it any way you like.

Step 1

Spray the interior of your slow cooker with nonstick cooking spray.

Step 2

Place your bison chuck roast inside the slow cooker.

Step 3

Pour the water over the bison chuck roast.

Step 4

Arrange the onions, garlic, carrots, celery and potatoes around the bison chuck roast.

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Step 5

Sprinkle the bison chuck roast and vegetables with thyme, rosemary, salt and pepper.

Step 6

Cover the slow cooker with a tight-fitting lid and turn the heat to low.

Step 7

Slow cook the bison chuck roast for eight hours, leaving it covered for the entire cooking time.

Step 8

Remove the bison chuck roast from the slow cooker using a pair of tongs.

Step 9

Place the roast on platter and allow it to sit for five minutes.

Step 10

Slice the bison chuck roast using a carving knife and serve hot.

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  • "The Grilling Encyclopedia: An A-to-Z Compendium of How to Grill Almost Anything"; A. Cort Sinnes; 1994
  • "The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet"; Myra Goodman, Pamela McKinstry and Miki Duisterhof; 2010
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