1 grass-fed bison roast
2 cups red wine
¾ cup balsamic vinegar
½ cup extra virgin olive oil
1 whole sweet onion thinly sliced
4 garlic cloves minced
1 – 2 inch spear fresh rosemary leaves with stem removed
2 fresh basil leaves
2 tsp. fresh oregano leaves
1. Rinse bison and place in large crock pot.
2. Combine remaining ingredients in large bowl and pour over bison.
3. Cook on low heat for 5-6 hours.