Shredded Bison (or Beef) Sandwiches
No-Brainer Shredded Bison or Beef that never disappoints
This is one of our very favorite recipes in my house, and I usually take it to any pot luck that we are attending. It’s a no-brainer and produces great results every time. I use bison mostly, but beef will work the same.
1 bison (or beef) Chuck Roast (any roast works; I’ve used sirloin tip, round, arm, and rump)
Montreal Steak Seasoning (or salt, pepper, granulated garlic, & onion powder)
about 1/2 - 1 cup water or bone broth
Rinse the roast and pat it dry (I feel like you have to say that - everyone does, but the truth of the matter is, that I almost never do it) and place in a crock pot. Mine is a 6 qt, because, even though the number of our own kids who live at home keeps dwindling, there are still always lots of other kids who don't live here hanging out in my kitchen - so I feed them....and I like leftovers. Pour in 1/2 - 1 cup of water or bone broth. Sprinkle liberally with Montreal Steak Seasoning.
Cook on low for 8-10 hours until the roast is totally tender and falls apart. Remove the bones and any weird fatty stuff (that is the thing about bison - that weird, gelatinous, fatty stuff - but who cares when you get that amazing flavor!) and shred. If all of the water is gone when the roast is done, you can add a little bit more, just to keep it moist, and mix it into the shredded roast. Then, let it warm up for a few minutes in the crock pot. There are usually some crusty edges in the end before I shred - those are my favorite parts. It makes the roast seem more like it was oven roasted and reminds me of carnitas with those little crispy bits. If you do not share my love for those, you could flip the roast a couple of times during the cooking process and/or make sure that when you shred, you submerge all of the meat.
I serve this on hamburger buns (or nice rolls) with barbecue sauce for the carb-ivores.
The rest of us eat it over salad or cauliflower rice. It is great with a side of roasted potatoes or, (cringe!) - Tater Tots. Sometimes I will add some liquid (bone broth) and serve it to everyone over rice or mashed potatoes. Tonight, I put a plate of leftover shredded bison in the broiler and crisped it up and made street tacos with homemade salsa. It’s just plain delish, versatile, perfect for leftovers, and a super easy meal to prepare. I'm all about easy.
