Slow Cooker Bison French Dip Sandwiches
Slow Cooker Bison French Dip Sandwiches are an ideal introduction to bison if you’ve never tried it. One 2
1⁄2-pound bison chuck roast easily yields two additional servings over a beef chuck roast of the same size because bison is so lean.
This also makes for far less tedious trimming of the fat when shredding the cooked meat, and the au jus has no unappetizing fat globules floating on the surface like the beef version. If you are pressed for time, skip the browning and just throw everything in the slow cooker. Makes 6 sandwiches 1 teaspoon olive oil for pan
1 bison chuck roast (about 2 1⁄4 to 2 1⁄2 pounds)
Salt and pepper to taste 2 cloves garlic, minced 1⁄2 cup low-sodium soy sauce 1 beef bouillon cube 1 bay leaf 1⁄2 teaspoon dried rosemary 1⁄2 teaspoon dried thyme
2 sprigs fresh Italian parsley, chopped
4 sturdy rolls In a large sauté pan or directly into the slow cooker pan if it’s stove-top safe, add olive oil over medium heat. Add roast and brown about 2 to 3 minutes. Salt and pepper the roast, turn, salt and pepper again, and brown for 2 minutes. Add garlic and cook 1 minute. If using sauté pan, transfer to slow cooker; if using slow cooker pan, place on base.
Add soy sauce, bouillon, bay leaf, rosemary, thyme and parsley. Add enough water to nearly cover, and slightly mix liquid ingredients in slow cooker. Cook on low 8 hours.
Remove meat and shred. Ladle juices from slow cooker into individual small bowls for dunking. Serve shredded meat on your favorite rolls.