Description
This Bison Chuck Eye Roll recipe is perfect for a low and slow cooking method, resulting in tender and flavorful meat.
Ingredients
Scale
- 3 pounds bison chuck eye roll
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 2 cups beef broth
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 250°F (121°C).
- Pat the bison chuck eye roll dry with paper towels.
- In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Rub the spice mixture all over the meat.
- Heat olive oil in a large skillet over medium-high heat and sear the meat on all sides until browned.
- Place the seared meat in a roasting pan and add beef broth.
- Cover the roasting pan tightly with foil.
- Cook in the oven for about 4 hours, or until tender.
- Let rest for 15 minutes before slicing.
Notes
- For best results, use a meat thermometer to check for desired doneness.
- This dish pairs well with roasted vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 100mg
Keywords: bison, chuck eye roll, low and slow, slow cooker