Dutch oven rosemary & garlic Bison pot roast recipe is one of our favorite dishes. This recipe is perfect for outdoor cooking because it’s easy to prepare, and the Dutch oven does all the hard work for you.
We’ve made this Dutch oven rosemary & garlic Bison pot roast recipe on countless camping trips, and it is perfect every time. Our friends and family rave about the tender bison. The rosemary and garlic add a nice punch of flavor without overpowering the dish and the potatoes and carrots come out tender and delicious.
When we’re cooking outdoors, I always try to keep things simple and stress-free. That’s why I love the Dutch oven rosemary & garlic Bison pot roast recipe – it’s a one-pot wonder that’s easy to use and requires minimal cleanup.
In the next part of this post, I’ll share the exact recipe we use to make this delicious Dutch oven rosemary & garlic Bison pot roast recipe, including all the ingredients and steps you need to follow.
Cooking Instructions For the Dutch Oven Rosemary Garlic Bison Pot Roast
- The first step of making the Dutch oven rosemary & garlic Bison pot roast is to start your fire or charcoals. You will using them for the Dutch oven rosemary & garlic Bison pot roast, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Mix the rosemary, garlic, salt, and pepper together; save 4 teaspoons. After rubbing the remaining mixture over the roast, set it in a 12 inch Dutch oven.
- Combine the oil and the herb combination that was set aside in a small spoon. Add the oil mixture to a shallow dish with the potatoes, yellow peppers, and onion. Put in the coat. Spoon the veggies all over the roast.
- If you want your meat medium-rare, medium, or medium-well done, use a thermometer that reads 135°, 140°, or 145°, respectively, then bake it uncovered at 425° for 30 to 60 minutes. This will usually take 21 charcoal briquettes on the top of Dutch oven with 10 under the bottom.
- When ready to serve, move the roast and peppers to a heated dish. After 10–15 minutes, remove from heat and cut into slices. In the meantime, throw the potatoes and onion back in the oven and bake for another 10 minutes, or until the potatoes are soft.
Ingredients
garlic cloves
rosemary
salt
pepper
bison
olive oil
potatoes
yellow peppers
onion
5 Reasons I Love the Dutch Oven Rosemary Garlic Bison Pot Roast
1. It is delicious
If you like meat, you will like Bison. People describe Bison meat as tasting comparable to beef but richer and somewhat sweeter. However, because bison is so thin, it is crucial not to overcook it. Bison should not be cooked beyond medium. Of course, if you use ground Bison, this isn’t an issue.
Some people are afraid that Bison will have a gamey flavor comparable to venison; however, I have never found this to be the case. Bison, in my opinion, tastes better than any meat I’ve ever tasted. Bison meat is denser, richer in flavor, and more satisfying than beef, in my opinion.
2. Lean Protein
Food guidelines advocate bison as a lean protein alongside skinless chicken breast and other wild game meats, and for good reason. 100g of lean bison contains just 2.42g of fat, compared to 8.09g in lean beef and 9.66g in lean pig. The same 100g of bison contains just 82mg of cholesterol, compared to 86mg in the same quantity of lean beef, pig, and chicken. If you want to keep things lean and clean, Bison is an excellent choice. Figures sourced from the Canadian Bison Association website.
3. Lot’s of the Good Stuff Inside
In addition to being lean as well as low in cholesterol, bison is high in iron (3.42mg per 100g lean meat compared to 2.99mg in beef, 1.1mg in pork, 0.6mg in chicken, and.34mg in salmon), vitamin B12, B6, Niacin, and Zinc. Bison’s high iron content makes it an ideal choice for both men and women who suffer from anemia. In 2018, Thehealthy.com (part of Reader’s Digest) identified bison as one of the 13 Superfoods Every Healthy Woman Needs in Her Diet because women are more susceptible to anemia, and bison delivers a high iron, low-fat choice to help address this issue.
Bison are raised without growth stimulants or hormones and are not regularly fed antibiotics.
4. It’s Sustainable
Bison are raised sustainably, contributing to the land’s development and biodiversity rather than depleting it. Because practically all of a bison’s nutritional demands can be supplied by *feeding on native perennial plants that grow natively in Canada, there is no need to overfertilize the soil. These grassland ecosystems would often be exploited for monoculture cultivation, such as grain or soybeans. Some monoculture farms have even been turned into more biodiverse bison grazing areas.
Raising a bison cow and her young requires between four and sixteen hectares of grazing space. However, bison live on, consume, and fertilize these enormous grasslands. Compare this to other commercial farming approaches that confine animals to limited quarters and raise their feed on monoculture farms. To be sustainable, these monoculture agricultural processes require a lot of acreage and artificial fertilizers. Of course, the feed must be moved from the farm to the animals.
5. You Already Know What To Do With It
One might be telling yourself, “This seems wonderful, but what do I do with it?” That is an excellent question. But here’s the thing: You are already aware of what to do with it. Let me ask you something: Have you ever cooked beef? If you said yes, you have your answer. You may make the same dishes you’ve always used; just substitute Bison for the protein. It is that easy.
Bison, The Meat of The Future.
Nutritional Facts for Meat Groups
I’ve been cooking with bison for more than a decade, at private dinners, and at home, and I’ve always liked it. An observation that has impressed me over the years is that bison ought to be more widely recognized than it is, and I believe it is about to be. I believe that as consumers seek for more sustainable meals and leaner meats, bison will gain appeal. There is a growing trend, and for good cause, of eating higher quality meat in lesser quantities. Bison, with its high caloric density and unquestionable quality, is the ideal protein for this future dietary standard.
If you’ve ever spotted Bison at the grocery store, thought about it, but then passed it up because you didn’t know what to do with it or how it would taste, I hope this has given you a reason to reconsider. I hope you try it because I am convinced that you will be pleased with the results.
Grass-fed, regenerative bison meat is superior in flavor, protein content, and nutritional density. Bison is a lean, soft, naturally tasty meat with a deeper taste profile and darker color than beef. Bison meat, unlike that of other exotic species, lacks a “gamey” or wild flavor and is typically thought to be sweeter. Bison meat is interchangeable in almost any red meat dish.
Bison steaks cook around 1/3 faster than beef steaks due to their thinner nature. Bison steaks are best cooked medium-rare (135°F)/medium (145°F) to keep the meat’s moisture and taste – this means taking the meat off the fire when it is approximately 5 to 10 degrees below your ideal temperature to account for the rise in temperature while it rests.
Bison Cooking Guidelines
Chart Showing Various Cuts of Bison
Steaks (Grill, Broil, or Pan-Broil)
Use steak ¾ to 1 inch thick
Place in lightly oiled skillet and use medium heat on stove top
Place bison on BBQ or 6 inches from the heat source in broiler
Cook 4 – 5 minutes per side
To increase tenderness, marinate sirloin tip and inside round steaks for 8- 24 hours
Roasts (Sirloin Tip, Inside Round)
Sear roast in oven at 500°F (260°C) or on stove in a hot pan
Season roast, add ¼ cup (50 mL) of liquid (water or red wine)
Roast at 325°F (165°C) in covered pan or place in slow cooker
Cook roast to medium rare 145°F (63°C)
Roasts (Rib, Loin and Tenderloin)
Use uncovered pan with rack
Season as desired to taste
Cook at 275°F (135°C)
Do not cook past medium 155°F (68°C)
Burger
Cook ground meats to 160°F (70°C) internal temperature
Make sure all patties sit flat on grill for entire cooking time.
Cooking equipment should maintain temperature of 375°F (190°C) even when loading continuously with frozen patties
Ground bison should always be cooked until no pink remains
Natural versus Organic—Bison Meat is Meat Raised Naturally
The term ‘natural’ does not mean the same as certified organic. Under Canadian labelling guidelines, a ‘natural’ or ‘naturally raised’ label claim is allowed only if animals were raised with minimal human intervention, such as bison. While we can’t claim our bison meat as certified organic, we can say that our products are about as natural and unprocessed as you can get.
Bison Meat Benefits
Bison meat is one healthy protein, but don’t just take our word for it. The U.S. and Canada’s food guides recommends bison meat as a ‘heart healthy lean protein’ for anyone, and many nutritional experts tout bison as ‘a step above beef when it comes to sustainability, heart health and even taste.’ Nutrient-dense bison meat is healthy because it’s:
Bison is lean meat with a similar texture, flavor, and appearance to beef, but its impressive nutrient profile uniquely supports an active lifestyle. With no carbs, only 2.1g of fat, and a whopping 24 grams of high-quality protein per serving, the health benefits of bison meat are extensive.
Promotes Muscle Recovery
The main appeal of bison is its high quality protein content. . Protein is essential for helping your muscles recover from a tough workout. With the high-quality protein that bison contains, your body can use it for muscle synthesis and utilize the naturally-occurring vitamins and minerals to support overall health.
Supports Bone Strength
Protein has been shown to have a positive association with bone strength, especially within the senior demographic. With bison possessing a very pure and high-quality source of protein, regularly consuming this lean meat can help improve muscle mass and bone strength, keeping individuals—particularly seniors—active and independent.
Great Source of Zinc
Just a 4-ounce bison patty can provide over 3 milligrams of zinc—an essential mineral for your immune system, metabolism, and healing wounds. Zinc from meat sources, such as bison, is more bioavailable than from vegetarian sources, which means that bison provides a form of zinc that’s easy for your body to absorb and utilize in the body.
Preventative Against Anemia
Anemia is associated with low intake or poor absorption of vitamin B12. Since bison is a good source of iron and vitamin B12, consuming it can help you avoid becoming anemic and experiencing symptoms of anemia such as fatigue, dizziness, paleness, and a rapid heart rate.
FAQ For the Dutch Oven Rosemary Garlic Bison Pot Roast
Q: What ingredients are needed for the Dutch oven rosemary & garlic Bison pot roast recipe?
A: To make the Dutch oven rosemary & garlic Bison pot roast recipe, you’ll need a bison pot roast, olive oil, garlic cloves, fresh rosemary sprigs, salt, pepper, onions, carrots, celery, beef or bison broth, and red wine (optional).
Q: How do you prepare the bison pot roast for the Dutch oven rosemary & garlic Bison pot roast recipe?
A: For the Dutch oven rosemary & garlic Bison pot roast recipe, start by patting the bison pot roast dry with paper towels. Season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the roast on all sides until browned. Remove the roast and set it aside.
Q: What is the cooking process for the Dutch oven rosemary & garlic Bison pot roast recipe?
A: To cook the Dutch oven rosemary & garlic Bison pot roast recipe, after searing the roast, add chopped onions, carrots, and celery to the Dutch oven and sauté until softened. Add minced garlic and cook for another minute. Deglaze the pot with red wine if using, scraping up any browned bits. Return the roast to the pot, add beef or bison broth, and fresh rosemary. Cover and roast in a preheated oven at 325°F (163°C) for about 3-4 hours, or until the roast is tender.
Q: How do you ensure the bison pot roast is cooked to the correct doneness in the Dutch oven rosemary & garlic Bison pot roast recipe?
A: Use a meat thermometer to check the internal temperature of the bison pot roast in the Dutch oven rosemary & garlic Bison pot roast recipe. The roast is typically done when it reaches an internal temperature of 190°F (88°C) for a tender, pull-apart texture. Allow the roast to rest for a few minutes before slicing.
Q: What side dishes pair well with the Dutch oven rosemary & garlic Bison pot roast recipe?
A: The Dutch oven rosemary & garlic Bison pot roast recipe pairs well with a variety of side dishes. Consider serving it with mashed potatoes, roasted potatoes, or polenta to soak up the flavorful juices. Steamed or roasted vegetables like green beans, carrots, or Brussels sprouts also complement the dish. A side of crusty bread or a fresh green salad can round out the meal nicely.
Other Bison Recipes to Try
Bison Tomahawk Steak and Chimichurri Butter
Bison Tenderloin with Horseradish Cream
Easy Smoked Bison Brisket Recipe
Carne Asada Bison Tacos with Salsa Verde
Beer Braised Bison Bratwurst and Sauerkraut
Dutch Oven Rosemary Garlic Bison Pot Roast
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- Foil Paper Non Stick
Ingredients
- 4 garlic cloves minced
- 1 tbsp rosemary dried crushed
- 1 tsp salt
- 1/2 tsp pepper
- 3 lb bison tri-tip roast
- 5 teaspoons olive oil
- 12 potatoes small red quartered
- 2 yellow peppers medium sweet cut into 1-inch pieces
- 1 onion large sweet cut into 1-inch slices
Instructions
- The first step of making the Dutch oven rosemary & garlic Bison pot roast is to start your fire or charcoals. You will using them for the Dutch oven rosemary & garlic Bison pot roast, so you will want to make sure you have plenty on hand.
- If using embers, get a large fire going using (preferably) hardwood and let it slowly burn down. This process from start to finish can take upwards of an hour.
- If using charcoals, fill a large chimney starter and light. This process will take approximately 20 minutes to get all the coals hot and ready. You will likely want to have some charcoals available in reserve.
- Add a flat fire great on top of the embers for cooking
- Mix the rosemary, garlic, salt, and pepper together; save 4 teaspoons. After rubbing the remaining mixture over the roast, set it in a 12 inch Dutch oven.
- Combine the oil and the herb combination that was set aside in a small spoon. Add the oil mixture to a shallow dish with the potatoes, yellow peppers, and onion. Put in the coat. Spoon the veggies all over the roast.
- If you want your meat medium-rare, medium, or medium-well done, use a thermometer that reads 135°, 140°, or 145°, respectively, then bake it uncovered at 425° for 30 to 60 minutes. This will usually take 21 charcloal briqettes on the top of Dutch oven with 10 under the bottom.
- When ready to serve, move the roast and peppers to a heated dish. After 10–15 minutes, remove from heat and cut into slices. In the meantime, throw the potatoes and onion back in the oven and bake for another 10 minutes, or until the potatoes are soft.
1 comment
Really nice roast, could tell it was not beef.
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