Bison Pot Roast

[telophase]

So the bison pot roast is now in the crockpot and heating merrily away. I shall post the recipe here, so that I can refer back to it later when I either want to reproduce it because it was so good, or alter it because it was awful.



1.2 pound of bison chuck roast
1 large potato, chunked
1 enormous onion, chunked
Exactly no carrots, because I forgot to buy them
About 3 cloves garlic, chopped, and some of them sued to rub the roast
A couple of dashes of Worcestershire sauce, my dad's secret ingredient, rubbed into the roast
1/2 cup red wine
1/2 cup water
1 Maggi beef bouillon cube, because I really like the taste of Maggi bouillon. :)
About 1-2 tsp of apple cider vinger, my Seekrit Ingredient for everything
A very very very very very very very very small amount of smoked sea salt

I debated the can of tomato paste, but decided against it on the grounds that I'd never put it into my pot roast before, while I've used all the other ingredients, although not at the same time, in pot roast before.

I shall report back tomorrow.

Comments

[chomiji]

I think vinegar is a very good Seekrit Ingredient, although I usually use either balsamic or rice (depending on the dish), because I am a silly left-leaning East Coast Whole Foods-shopping gourmet person.

And I have to be very careful about the quantities, because otherwise the Mr. will frown and say "Did you put vinegar in this?", in a tone implying that grave sins have been committed.

[telophase.livejournal.com]

There's something about apple cider vinegar that gives a warm, almost vanilla taste to it. I put it in chicken salad and egg salad, too. :)

[lady-ganesh.livejournal.com]

And it breaks down the meat and lets the other flavors soak in.

[telophase.livejournal.com]

Ah, even better. :D

[lady-ganesh.livejournal.com]

All good marinades should have something acidic to break down the meat! I may not cook but I know some chemistry, hah.