Season the Roast: Start by seasoning the bison chuck roast with salt and pepper on all sides. Let it sit at room temperature for about 30 minutes to ensure even cooking.
Sear the Roast: Heat olive oil in a large Dutch oven over medium-high heat. Once hot, add the roast and sear it on all sides until a rich, brown crust forms, about 4-5 minutes per side. This step adds flavor and helps lock in the juices.
Prepare Aromatics: After searing, remove the roast from the pot and set aside. In the same pot, add the chopped onion and minced garlic. Sauté until softened, about 2-3 minutes, stirring occasionally.
Deglaze the Pot: Pour in the red wine (if using) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits are packed with flavor.
Add Liquid and Herbs: Add the beef broth (or bison broth) to the pot, followed by the tomato paste and Worcestershire sauce. Stir to combine. Place the bison chuck roast back into the pot. Add the rosemary and thyme sprigs on top of the roast.
Slow Cook: Cover the Dutch oven and transfer it to a preheated 325°F (165°C) oven. Roast for 3-4 hours, or until the meat is tender and can be pulled apart easily with a fork. If you prefer a medium roast, cook for 2-3 hours, but the meat will be firmer.
Rest the Roast: Once done, remove the roast from the oven and let it rest for 10-15 minutes. This helps the juices redistribute, ensuring a moist and tender roast.
Serve: Slice the roast against the grain and serve with the pan juices. Pair it with mashed potatoes, roasted vegetables, or a fresh green salad for a complete meal.
