This cozy family favorite is great for a cold night, or whenever you need a hearty pick me up! 

Ingredients:

1 2 lb Bison Chuck Roast
1/3 cup flour
2 tablespoons. chopped fresh garlic
1 teaspoon. Kosher salt
1 teaspoon. coarse ground pepper
1/3 cup olive oil
1 large chopped yellow onion
3 medium carrots, peeled and chopped
2 stalks of celery, chopped
1 tablespoon. tomato paste
2 1/2 cups of Bison Stock (Can sub with beef stock) 
1 1/2 cups of Bison stock and one cup of dry red wine

Directions:
1. Marinate fully thawed bison pot roast in a large zip lock bag with flour, garlic, salt and pepper.
2. Shake bag carefully to coat roast and allow to rest for 10 minutes.
3. Place a large, heavy bottomed pan, such as a cast iron pan on the stove and heat pan on low with nothing in it.
4. Add olive oil to pan and quickly brown the roast well on the first side for 5 minutes and the second side for 5 minutes. The point of this practice is to seal the flavor, so be sure to brown all sides of the roast without overcooking.
5. Remove roast and set aside on a platter.
6. Add onions to same skillet and caramelize them until soft and translucent.
7. Add chopped carrots and celery to the pain with the onion and cook for an additional 11 minutes. For best flavor the vegetables should caramelize. Add more oil if needed.
8. Add one heaping tablespoon of tomato paste to the mixture and continue to saute for an additional 2 minutes.
9. Add stock or stock/wine mixture.
10. Return roast to pan, bring liquid to a boil and immediately reduce to a simmer.