Bison or buffalo meat may not be your typical choice for a dinner roast, but this lean red meat is praised by both nutritionists and chefs. Bison meat contains less fat per ounce than beef, and it can be prepared as braised roasts or used in stews. It also contains a high proportion of proteins, essential fatty acids and minerals, including iron. However, bison meat is tougher than other varieties, and for best results you should slow-cook the meat to tenderize it. Using a crock pot or slow cooker is an efficient, time-saving way to cook, and using this method will result in a tender, juicy bison roast.
Place the bison meat on a dish and rub it with a 1/2 tablespoon of vegetable oil. Sprinkle the entire roast with pepper and garlic powder. Pour 1 tablespoon of vegetable oil into the frying pan and preheat it on medium high.
Place the roast in the fry pan. Brown it by cooking for 5 to 10 minutes on each side. Remove the roast from the heat. The inside of the roast will still be raw. Place the roast in the crock pot. Add all the other ingredients.
Pour chicken or vegetable broth and water into the crock pot so that the roast is covered. Turn the crock pot on high. Cook the bison roast for 8 to 10 hours.
Remove the bison roast from the crock pot and place it on a cutting board. Slice the roast in half and check that the inside is fully cooked. If the roast is not yet tender, return both pieces to the crock pot and continue cooking. If it is tender and ready to eat, slice the bison roast into pieces of equal thickness and place on a serving platter.
Pour the remaining liquid from the crock pot into the fry pan to prepare the gravy for the roast. Turn the stove on medium. Whisk the flour into the roast liquid and continue mixing until it is evenly dissolved and begins to bubble. Cook the gravy until it thickens. Pour the gravy on the roast or serve it separately.