Melt-In-Your-Mouth Garlic Bison Roast

Updated: May 16

The easiest slow-cooker roast recipe made with locally sourced bison and our very own Garlic Supreme!



Earlier this year, we stocked our freezers with a bison from Strohschein Farms. For those of you who may be hesitant to try the meat, allow me to convince you that bison is one of the best proteins available. It is incredibly lean, has absolutely no "gamey" taste, and is unbelievably tender. Rob and Michelle are good family friends of ours, and I can attest to how much thought and consideration goes into their different cuts of meat, as well as the ethical practices involved in raising bison on their farm. They have built a wonderful life for themselves and their children on a fourth-generation farm and it is very clear to see their dedication to Alberta agriculture. I had the immense pleasure of going out to their bison pasture a few weeks ago and was completely blown away by the beauty and wildness of it! Their animals are thriving in the environment they were meant to be in!


It then seems only natural to pair two local products together - Strohschein Bison and Fifth Gen Garlic Supreme! And although I am partly biased, let me assure you that the end result was dynamite! This recipe is a house favourite for all seasons, but since spring is one of the busiest times of year on the farm, it is a welcome addition to our field meal roster. We have spent weeks prepping soils, and getting equipment ready to go. As the weather warms, we transition to long days filled with seeding and planting. I am a big fan of any recipe that is a "push start and forget about it" type, since I am often out in the field all day long. My slow cooker is probably the most used appliance in my kitchen - I love it and was so excited when I was introduced to cooking roasts in it! The roast is so tender, and I actually think it tastes better when you know where your meat comes from - the ultimate farm-to-table experience!





Notes on the recipe:

  1. Low and slow is the way to go! Do not rush the process.

  2. I prefer a chuck roast, which in my humble opinion, does not get enough credit for being tender!

  3. Once the roast is in the slow cooker, do NOT open the lid. The steam is what helps keep it moist.

  4. One slight variation (if you enjoy spicy foods) add in 10-12 pickled peppers and substitute 1/4 cup of pickled pepper juice for the broth.






Garlic Supreme Bison Roast


4 lb bison chuck roast

2 tbsp Garlic Supreme

1/4 cup beef broth (or bison broth if you have on hand!)

1 package dry Ranch seasoning mix

1/2 package French onion soup mix, reduced sodium


  1. Rub roast with garlic supreme, enough to coat the entire roast. Place in slow cooker.

  2. Sprinkle roast with dry seasonings. Add broth.

  3. Cook on low setting for 7-8 hours.

  4. Shred with fork. And add back to slow cooker. Stir in cooking juices.

  5. Enjoy served on top of mashed potatoes or a bun!




You can order a jar of Fifth Gen's Garlic Supreme here!

We ship anywhere in Alberta and offer door to door delivery in the Wetaskiwin - Edmonton area.

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