• 2-3/4 lbs. bison chuck roast
• 2 tsp. vegetable oil
• 3/4 tsp. salt
• 3/4 tsp. granulated garlic
• 1/4 tsp. ground black pepper
• 3-1/4 medium carrots, peeled
• 2-1/4 cups canned whole tomatoes, peeled
• 3/4 medium onion, cut into 1 inch chunks
• 4 vegetable bouillon cubes, or beef
• 2 celery stalks, leaves included, chopped into 1/2 inch pieces
• 2/3 cup water
• 2/3 cup red wine
• 2 Tbs. sugar

Preheat oven to 350°F

Sprinkle Bison roast with salt, pepper and granulated garlic. Heat a heavy bottomed Sauté pan over high heat 2-3 min. Add vegetable oil, wait 30 seconds and then add seasoned Bison roast. Brown well on all sides to develop a crust-like appearance.

Place browned Bison roast into a covered baking pan. Add the remaining ingredients. Cover and bake in oven for 3-4 hrs. or until Bison roast is fork tender.

Per serving: calories 760, fat 20.6g, 26% calories from fat, cholesterol 346mg, protein 109.0g, carbohydrates 24.2g, fiber 4.2g, sugar 14.7g, sodium 1465mg, diet points 16.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.1, Fruit: 0.0, Bread: 0.0, Lean meat: 15.1, Fat: 1.1, Sugar: 0.4, Very lean meat protein: 0.0

  view detailed nutritional information