Bison and Gravy


Bison and Gravy

Serves 8. Recipe is by Ken Smalley.

1 (2- to 3-lb.) bison roast

2 onions, quartered

3 (10¾-oz.) cans cream of mushroom soup

4 cubes beef bouillon

1 (16-oz.) pkg. egg noodles

1. Put all ingredients into slow cooker, except the egg noodles.

2. Cook on Low for 7 hours, then turn to High for an additional hour. Take out and slice roast.

3. Serve over cooked egg noodles with gravy.