Ingredients

  • 3-4 pound TenderBison roast
  • 1 tbsp each, salt and pepper
  • 3 tbsp olive oil
  • 1 large onion, sliced thick
  • 2 potatoes, cut into 1 inch pieces
  • 1 cup dry red wine
  • ½ cup bison or beef stock
  • One 7 oz can of chipotle peppers in adobo sauce

Tender shreds of flavor-infused bison make this recipe a Taco Tuesday favorite.

Bison Roast Directions:

  • In a large skillet, heat oil over high heat. When the skillet is hot, brown roast on all sides.
  • Place onion slices on the bottom of a slow cooker, place the browned roast on top of the onions. Add all other ingredients except the chipotle peppers.
  • Cover and cook on low for 8 to 10 hours.
  • When done remove roast and let rest for 20 minutes, then shred. Reserve 1 cup of liquid for later.

Chipotle Taco Directions:

  • Blend the chipotle peppers in adobo sauce until smooth.
  • Add the chipotle and reserved roast liquid to the shredded bison – just enough to make moist.
  • Warm the meat in a skillet on low heat, stirring occasionally.
  • Fill taco shells with the meat and add your favorite taco toppings: lettuce, cheese, diced tomato, chopped cilantro, sour cream, etc.