- 1 bison chuck roast
- 2 C chicken stock
- 1 C each diced carrots, celery, onion, portobello mushroom
- 1 sprig rosemary, thyme
- salt and pepper to taste
- Place bison roast in slow cooker and top with vegetables, broth, and herbs.
- Cook on low for 10-12 hours on low/medium low, until meat measures 140°F.
- Carve roast and serve with vegetables and broth.