3-4 lbs bison roast
2-3 carrots, cut in bite size chunks
2 stalks celery, sliced
1 large onion, cut into bite sized chunks
4 large potatoes, peeled, cut in to equal chunks, store in cold water until ready to use
1 can (10 3/4 oz) cream of celery soup
1 can (10 3/4 oz) cream of mushroom soup
3 cups bison or beef stock or bouillon
Salt and pepper, to taste
Using olive or vegetable oil and salt and pepper, sear your roast just until brown on all four sides in a large skillet
In a large crockpot put the roast and 3 cups of stock or bouillon. Start this early in the morning about 7-8am. Turn on crockpot to low and cover. Let it cook all day.
About 90 minutes before dinner, add carrots, celery, and onion.
About 30 minutes before dinner, add potatoes.
About 10 minutes before dinner, or when potatoes and carrots are tender. Drain all but 1 cup and save liquid from the crockpot. Leave meat and vegetables in. Add the 2 cans of soup. Let it cook, add liquid back as needed to have a medium-thick consistency. Salt and pepper to taste.
Serve and enjoy!
This makes 2-3 meals for those busy on the go families.