Savory Bison French Onion Roast

Ingredients:

  • 3–4 lbs bison chuck roast

  • 3–4 medium yellow onions, sliced

  • 2 cups low-sodium beef broth

  • 4–5 garlic cloves, minced

  • 3 sprigs fresh thyme (or 1 tsp dried thyme)

  • 2 bay leaves

  • Salt and pepper to taste

  • 2 tbsp olive oil

  • 2 tbsp balsamic vinegar

Instructions:

  1. Season the chuck roast generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the roast on all sides until browned (about 3-4 minutes per side). Remove and set aside.

  2. In the same pot, add sliced onions and minced garlic, cooking until onions are translucent (about 8-10 minutes).

  3. Pour in beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pot. Add thyme sprigs and bay leaves.

  4. Return the seared roast to the pot, ensuring it's submerged in liquid. Bring to a gentle simmer and cover tightly.

  5. Transfer to a preheated oven at 325°F (160°C) and cook for about 3-4 hours until tender enough to shred.

  6. Let rest for 15 minutes before slicing or shredding. Serve with mashed potatoes or crusty bread.