07 | October | 2026 | Bewitching Kitchen

This is comfort food taken to the highest level, a perfect meal for those evenings that bring a little chill, and the realization that Summer is indeed over. I could cry, but dancing to the music is much, much better. We get our bison from a farm near our town. You can check their site here. if you don’t have access to bison meat, use regular beef.

BISON POT ROAST
(from The Bewitching Kitchen)

1 bison roast (about 4 pounds, boneless)
1 large onion, peeled, cut in half
3 celery sticks, sliced thin
Carrots, many carrots, cut in large pieces
Small potatoes, amount to taste
4 tablespoons olive oil
salt and pepper to taste
1/2 cup red wine
2 cups or more beef stock
2 bay leaves
2 tablespoons flour
2 tablespoons butter

Pat the meat very dry with paper. Season liberally with salt and pepper. To a large oven-proof pot, add 2 tablespoons olive oil. Heat until almost smoking. Brown the meat on all sides. Remove from the pot, add the remaining olive oil and sautee the celery, carrots until fragrant.

Add the potatoes, place the meat back in the pot, add the red wine, beef stock, onion and bay leaves. Make sure the liquid comes almost all the way to the top of the meat. Place in a 350F oven and cook for 4 hours or until the meat is tender. Flip the meat every hour or so. If necessary, add more beef stock or water.

When the meat is tender, remove it from the pot and tent with foil. Discard the onion and bay leaves. Drain the liquid into a bowl, reservig the carrots, celery and potatoes. Add butter to the empty pot where you cooked the meat, melt it over medium-heat. Add the flour, cook stirring for a couple of minutes to make a roux. Add the reserved liquid back into the pot and cook to thicken it, simmering for a few minutes. Put the meat back on the pot, together with the veggies, adjust seasoning with salt and pepper, if needed.

You can serve right away or keept it at a very low simmer while you make popovers to go with it.

POPOVERS
(adapted from several sources)

200g bread flour
¾ teaspoon table salt
1 + ½ cups full-fat milk, slightlly warmed
3 large eggs
2 tablespoons butter, melted
dash of nutmeg

Adjust oven rack to middle position and heat oven to 400 degrees. Lightly spray cups of popover pan with vegetable oil spray.

Place the warm milk in a blender. Add the flour, eggs, salt and nutmeg. Process at low-speed first, then increase speed to high and blend for minute. Add the melted butter and blend for a few seconds more.

Distribute batter evenly among prepared cups in popover pan. You will have enough for six large popovers. Bake until popovers are lofty and deep golden brown all over, 40 to 45 minutes. If browning too much, cover the top with foil in the final minutes of baking.

ENJOY!

to print the recipes, click here

Comments: Super important to brown the meat well, so take your time with that step. Cooking time will vary according to the type of meat you use. If you are making the pot roast to serve for dinner on the same day, I advise you to start early, maybe around 1pm maximum, so you don’t have to rush and the meat will be tender and delicious.

This is a hearty meal, but so worth the extra calories and carbs. Exercise restraint for a couple of days following this feast, and all will be fine with the universe. Except all the things that are bad in the world, but not many of thoese we can control. Do your best to preserve you mental sanity. And carpe diem.

It is really hard to take a good picture of brown food, but I hope you take my word for it, this was a delicious meal, perfect for Fall or Winter. We had plenty of leftovers and even some four-legged creatures profited from them.

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