This pot roast works equally well with beef or bison but we prefer bison since it is a leaner than beef.  Low and slow are the words for tender pot roast just like my mom made on Sundays.  I will usually serve my Loaded Mash potatoes and Cold English Peas Salad with the pot roast.

• 1 four pound roast, Bison or Beef
• 8 cups low sodium Beef broth or home-made beef or bison broth (enough to cover the roast)
• 2 cloves Garlic, peeled and pressed
• 4 medium Potatoes, peeled and quartered
• 4 medium Carrots, peeled and large chopped
• 4 medium Onions, peeled and quartered
• 2 small Parsnips, peeled and large chopped
• Sea Salt and pepper to taste

Preheat oven to 375 F.

Place all ingredients in an oven safe roasting casserole. Roast for 2 hours. Serve and enjoy.