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3 lbs. Bison chuck roast 2 T Worcestershire sauce
4 T. butter 4 T brown sugar
2 medium onions ½ teas. dry mustard
2 garlic cloves 2 teas. salt
½ cup chopped celery ½ teas. pepper
1 ½ cups water 2 teas. chilli powder
4 T. vinegar 1 bay leaf
2 C catsup
Cook roast for 5 or more hours at 275 degrees with salt, pepper and bay leaf and a little water. Cook until roast falls apart. Shred the roast. Brown onions and garlic in butter, then add the rest of the ingredients and simmer for 20 minutes. Add to meat and slow cook.