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The Bison Arm Roast is known for its tenderness and depth of flavor. After being slow-cooked to perfection in a hearty red wine sauce, accompanied by a medley of veggies, this recipe not only highlights the quality of this cut but also demonstrates the beauty of letting natural ingredients shine.

Servings: 8

Serving Size: 8 oz

Prep Time: 40 Minutes

Cook Time: 3 Hours

Ingredients:

• 1 3lb Arm Roast, Chuck Roast, or Stew Meat (3 lbs)
• 2 Tbsp Cooking oil
• 1 Tbsp salt
• 1 medium onion, finely diced
• 2 large carrots, peeled and finely diced
• 4 garlic cloves, smashed
• 2 Tbsp tomato paste
• 3 Tbsp all purpose flour (optional, we rely on the marrow from the arm roast to thicken the sauce)
• 3 cups light red wine (Pinot Noir is a great option
• 1 lb crimini mushrooms, quartered
• 3 sprigs of fresh thyme
• Pepper (to taste)

Instructions:

1. Preheat oven to 350
2. Trim roast and cut into 3-4" pieces then pat dry and generously salt and pepper all sides
3. In a large braiser or dutch oven, heat oil until mmering. In small batches, brown all sides of the meat - about 2 minutes each side
4. Reduce heat to medium low and add onions, carrots, and bay leaves. Saute until carrots and onions are just tender- about 5 minutes. Add garlic and cook for 2 more minutes.
5. Stir in tomato paste, and sprinkle the flour into the mixture (if you're using flour). Slowly stir in the wine and add the mushrooms.
6. Place the meat back to the braiser in a single layer. the meat should sit just above the liquid line. For a good braise, you don't want the meat fully immersed in the liquid.
7. Tuck thyme between the pieces of meat and bring the dish to boil.
8. Cover and place in preheated oven. Cook for 2 1/2 to 3 hours. The meat should gently fall apart with a fork when done

Closing Thoughts:

If the meat isn 't falling apart easily, pop it back in the oven! It'll be extremely tender when done. You can serve over a bed of creamy mashed potatoes or with any other side which pairs well with hearty flavors.