-One 3.5lb – 4.5lb. chuck, arm, or sirloin roast
-1 T. Kosher salt
-1 t. black pepper, ground
-1 T. olive oil
-1 large yellow onion, medium dice
-1 medium carrot, peeled, medium dice
-1 stalk celery, medium dice
-2 bay leaves
-1 sprig fresh thyme
-8 fluid oz. red wine
-3 c. bison stock, can substitute beef
Season the roast with salt and pepper and leave uncovered in refrigerator overnight.
Preheat oven to 225*F. Heat a large dutch oven over medium-high heat. Once hot add oil and sear roast on all sides, approximately 4-5 minutes per side. Press down on roast to ensure good sear. Remove roast and reserve. Deglaze dutch oven with ¼ cup bison stock, scraping bottom with wooden spoon to ensure vegetables won’t stick.
Add onion, carrot, and celery to dutch oven and begin to caramelize. Stir frequently until vegetables are brown. Note: You may need to turn heat down to medium for this step. With vegetables caramelized deglaze with the wine, scraping bottom of pan to achieve best flavour. Reintroduce the seared roast to the dutch oven, pour in remaining bison stock to come one third of the way up the roast (you may have some left over), cover and bring to a simmer over medium heat.
Once the roast is simmering place the covered roast into preheated 225*F oven and let braise for 6-8 hours, or overnight.
Remove pan from oven and let cool with lid cracked at room temperature for an hour. Carefully transfer roast and liquid to container and cool promptly.
Reheat portion of roast in a sauté pan over medium heat with enough of the strained cooking liquid to just cover roast. Heat until warmed through. Enjoy on sandwiches, over potatoes, or atop polenta.