High Plains Bison Pot Roast with Tomato’s, Onions, Peppers, Mushrooms and Cheesy Creamy Polenta
Nothing says comfort more than slow cooked food made with LOVE. Slow cooking releases all of the flavor in food and makes it tender, luscious and warm. This High Plains Bison Pot Roast cooks for 8 hours on low so that it seasons the cooking broth and becomes so moist and tender you can pick at it with your fingers……and the heck with a fork! The recipe is so good you can cut this High Plains Bison Pot Roast with a spoon
Instead of making gravy with the cooking broth I made creamy cheesy polenta. With the tender High Plains Bison Pot Roast and the slow cooked veggies this make an excellent meal….and something a little different than the same old potatoes and carrots.
Just follow our easy step-by-step recipe with pictures all along the way and you too can soon be eating this fabulous meal. Enjoy!
High Plains Bison Pot Roast with Tomato’s, Onions, Peppers, Mushrooms and Cheesy Polenta
1/2 teaspoom cracked black pepper
1/2 teaspoon Lawreys seasoned salt
4 Tablespoons Vegetable oil
1 medium Yellow Onion, cut into 1 pieces
6 cloves of garlic
1 package Baby Bello mushrooms
1 ea Red, Green and Yellow Bell Pepper, cut into 1″ pieces
2 boxes low sodium beef broth
1-1/2 cup corn meal
1 cup chunked cheddar cheese
1. Thaw your High Plains Bison Pot Roast in the refrigerator over night in a pan to catch any condensation or dripping
2. Remove your High Plains Bison Pot Roast from its packaging, rinse in cold running water and pat dry with paper towels.
3. Season the High Plains Bison Pot Roast on both sides with cracked black pepper and Lawreys seasoned salt.
4. Heat the vegetable oil in a cast iron skillet over medium-high heat
5. Sear the seasoned High Plains Bison Pot Roast until a flavor crust is developed. About 4 minutes on the first side and then flip and cook for 4 minutes on the second side.
6. Remove Pot Roast from the pan and then add the onions, saute until well browned; about 5 minutes.
7. Then add the mushrooms and the garlic cloves and saute for an additional 4 minutes
8. Add the 2 boxes of low sodium beef broth, bring to a boil and then reduce by 1/2…about 15- 2o minutes
9. Layer a crock pot from the bottom to the top starting with the tomatoes, the peppers, the High Plains Bison Pot Roast and then the reduced beef broth with the sauteed onions, garlic and mushrooms
10. Set the crock-pot on low and cook for 8 hrs.
11. Remove the cooked High Plains Bison Pot Roast and set aside to keep warm
12. Using a ladle remove most of the broth and leave the stewed vegetables in the bottom of the crock pot
13. Bring broth to boil and then whisk in the corn meal being careful as to not let it lump, stir consistently and reduce heat to low and cook 4-5 minutes or until smooth
14. Add then chunked cheddar cheese and blend till smooth
15. Place the creamy cheesy polenta on your plate first, ladle the stewed vegetables and then top with chunks of your tender High Plains Bison Pot Roast.
Thaw your High Plains Bison Pot Roast overnight in the refrigerator in a pan to catch any condensation or dripping
Gather together your ingredients
Remove your High Plains Bison Pot Roast from its packaging, rinse well with cold water, pat dry with paper towels and then season well on both sides with cracked black pepper and Lawrys seasoned salt
heat vegetable oil in a cast iron skillet over Medium-High heat
Sear the seasoned High Plains Bison Pot Roast well to develop a charred flavor crust on the first side and then
Flip and then sear the second side
Chop the vegetables while you are developing your flavor crust on the High Plains Bison Pot Roast
Remove from cast iron skillet and set aside
Add the chopped yellow onions and saute till brown
Add the baby bello mushrooms and the garlic cloves
and saute till browned
Add the 2 boxes of beef broth and bring to a boil
Reduce by 1/2
Place the chopped tomatoes and peppers in the crock pot first
Place the seared High Plains Bison Pot Roast on top
Cover with the sauteed onions, mushrooms and garlic with the reduced beef broth
Set your crock pot on LOW and cook for 8 hours
After 8 hrs of slow cooking, uncover
Remove the tender High Plains Bison Pot Roast and set aside to keep warm
Using a ladle draw off the cooking liquid…..
Leaving behind the stewed vegetable to keep warm
Bring the cooking liquid to a boil
Measure out 1-1-2 cup of Corn Meal
Slowly whisk the corn meal into the now boiling cooking liquid so as not to clump…reduce heat to low and cook 3-4 minutes
Chunk-up your cheddar cheese
Whisk till just melted and remove from heat
Serve the creamy cheesy polenta topped with the braised vegetables and top with torn off pieces of the tender High Plains Bison Pot Roast..….Enjoy!!