Step 1

Place bison pot roast in a large zip lock bag with flour, garlic, salt and pepper. Shake well to coat and allow to rest for 10 minutes.

Step 2

Place a heavy bottomed pan on the stove and preheat for 10 minutes on medium low.

Step 3

Add vegetable oil and brown the roast well on the first side for 7 minutes and the second side for 5 minutes. Remove and set aside on a platter.

Step 4

Add onions to same skillet and saute until soft and clear, about 9 minutes. Add carrots and celery and cook for an additional 11 minutes. For best flavor the vegetables should caramelize.

Step 5

Add one heaping tablespoon of tomato paste and continue to saute for an additional 2 minutes.

Step 6

Add beef stock or stock/wine mixture. Return roast to pan, bring liquid to a boil and immediately reduce to a simmer.

Step 7

Cover and cook on lowest stove top setting for 7 hours OR Set oven temp to 180°F and cook in covered heavy casserole for 8 hours OR Transfer to slow cooker and cook on low for 8 hours.

Step 8

When the meat is fork tender, remove roast and let rest for 10 minutes before slicing.