Add Some Variety With Bison Pot Roast and a Hint of Rosemary

Bison pot roast is a delicious way to enjoy dinner or weekend supper with family. Not only is it packed with flavor, but also it provides a lean and nutritious protein that makes mealtime a breeze. This comforting classic is elevated to a savory and exquisite dinner experience with the subtle and sweet addition of a hint of fresh rosemary.

What’s more, bison is often a healthier option that has the added bonus of being more environmentally friendly. Bison has a lower carbon footprint compared to other red meats, making it an attractive option for the health- and environment-conscious.

This festive roast will be a hit at family gatherings and dinner parties alike. Its unique flavor and mouthwatering aroma are sure to delight! Plus, it’s an easy meal to make ahead of time and ready to go when you need it.


– 3-4 pound bison roast
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 teaspoon fresh rosemary leaves, finely chopped
– 2 cups beef broth
– 1 onion, finely chopped
– 2 carrots, peeled and diced
– 2 stalks celery, diced
– 2 cups baby potatoes
– 2 tablespoons tomato paste
– Salt and pepper to taste


1. Preheat oven to 350°F.
2. Heat the olive oil in a heavy oven safe casserole dish over medium to high heat.
3. Once the oil is hot, add the garlic and rosemary, stirring it together until they are fragrant and begin to turn golden.
4. Add the bison roast to the pot and brown on both sides, about 3 minutes per side.
5. Pour in the beef broth and add the remaining ingredients.
6. Cover and transfer the pot to the preheated oven.
7. Bake for 2-2.5 hours (check internal temperature of the roast to ensure it has reached at least 145°F), or until the roast is tender.
8. Let the roast rest for 10 minutes before serving.
9. Enjoy!