Red Wine Roast

I love preparing roast on the weekends. Not only does it remind me of home cooked meals with my family but it is also a great way to get a large amount of meat to use for leftovers during the week. For this dish, I used a 4 lb bison roast but you can easily use beef roast or pork. The red wine adds just a touch of flavor without an overpowering taste. It also helps to tenderize the meat. We kept this meal simple with just serving the roast with some fresh steamed vegetables and a garden salad. If you have leftovers, it makes a delicious Italian-style stir-fry or even a great BBQ sandwich! Makes about 8 servings

Red Wine Roast wm

1 large bison roast
1 Tbsp coconut oil
1 onion, thinly sliced
2 garlic cloves, minced
2 tsp Italian seasonings
1 tsp sea salt
1/2 tsp black pepper
1 cup red wine
1/2 cup water

  • In a slow cooker, add coconut oil and spread over bottom and sides of cooker.
  • Add in bison roast, onion and garlic. Sprinkle over salt, pepper and Italian seasonings.
  • Pour water and red wine over roast. Cook on high for 4 hours or low for 8 hours.
  • Gently shred roast with a fork and toss in red wine sauce mixture.


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