A lean, tender, deeply flavorful pot roast built on sage, veggies, and a touch of bacon.
Introduction
I’m always looking for ways to make comfort food feel clean, wholesome, and still absolutely delicious, and this Bison Pot Roast hits that balance perfectly. Bison is naturally lean, so I start by cooking one or two slices of chopped bacon—not to make it heavy, but to give the pot the richness it needs. From there, the vegetables soak up all that flavor, and the sage takes the whole roast to a completely different level. I don’t hold back with it. Sage is what makes this dish shine.
The bison turns out beautifully tender, the broth gets deep and savory, and honestly… this has become a staple in my house. It’s hearty without being heavy, and perfect for a slow Sunday dinner or meal prep for the week.
Ingredients
• 1 bison pot roast (2½–3½ lbs)
• 1–2 slices bacon, chopped
• 1 large onion, chopped
• 3–4 carrots, chopped into chunks big enough they won’t disintegrate when cooking
• 2–3 celery stalks, chopped
• 3–4 cloves garlic, minced
• 3 -4 tablespoons fresh sage, chopped generously
• 2 cups beef or bison broth (add more if needed)- I used the bone broth from Whitt’s place)
• 2 tablespoons Worcestershire sauce
1/4 cup soy sauce
• 1–1½ lbs baby potatoes, whole or halved
• Salt & pepper to taste
• Optional: cornstarch slurry to thicken the gravy
• Optional: extra herbs like thyme or rosemary
Instructions
Render the Bacon
Add the chopped bacon and let it cook until the fat renders. This gives the dish richness without adding heaviness.
Sear the Bison
Season the roast generously with salt and pepper. Using the bacon sear it on all sides in a hot pot or slow cooker insert until browned.
Add the Vegetables
Add the onions, carrots, celery, and garlic to the pot, and stir it around to coat with the bacon fat.
Add the Sage
Stir in the chopped sage generously—this is where the real flavor comes in.
Build the Pot Roast
Add the potatoes, and pour in the broth, Worcestershire sauce and soy sauce.
Slow Cook
Cook on low and slow until the roast is fall-apart tender:
- Slow cooker: 6–8 hours on low
- Oven: 300°F for 2½–3 hours
Optional Thickening
If you want a thicker gravy, stir in a cornstarch slurry and simmer a few minutes until thickened.
Serve
Spoon the tender bison, vegetables, and broth into a bowl.
Conclusion
This Bison Pot Roast is everything I love in a cold-weather dinner—rich, tender, comforting, and still surprisingly light. The bacon adds just enough depth, the sage brings incredible flavor, and the bison itself cooks into something tender and delicate. It’s one of those dishes that feels special even though it’s simple to make, and it’s definitely going to stay in my rotation.
If you’ve never made a pot roast with bison, this is the perfect place to start. It’s clean, flavorful, and unbelievably satisfying.