Slow-Cooker Bison & Mushroom Ragù over Oven-Baked Russet Potatoes

A set-it-and-forget-it weeknight miracle: rich, tomatoey bison ragù with earthy mushrooms and sweet carrots, finished over fluffy baked russet potatoes. It’s hearty like a stew, but brighter and lighter than a heavy beef sauce—great for winter produce in WA (carrots, mushrooms, potatoes).

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Ingredients

Simple Truth Ground Bison 90/10 (16 oz) 1 lb $11.49 (sale)
Fresh Carrots (1 lb) 2 medium carrots (about 6–8 oz), small dice $1.69
Kroger® Whole Baby Bella Mushrooms (8 oz) 8 oz, chopped $3.69
Jumbo Yellow Onions (1 lb) 1 small onion (about 6 oz), diced $1.69/lb
Kroger® Whole Garlic Bulbs (5 ct) 3 cloves, minced $2.49
Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 1 cup $1.99 (sale)
Russet Potato (1 lb) 2 medium russets (about 12–16 oz total) $1.19/lb
Tomato paste (pantry) 2 Tbsp
Crushed tomatoes or tomato sauce (pantry) 1 1/2 cups
Olive oil 1 Tbsp
Dried oregano (pantry) 1 tsp
Dried thyme (or fresh if you have) 1/2 tsp
Salt & black pepper To taste
Parmesan (optional, pantry) 2–4 Tbsp grated
Little Gem Butter Crunch Salad Mix (optional side) 1/2 bag, dressed simply with lemon/olive oil $3.00 (sale)

Instructions

Prep: Scrub 2 medium russet potatoes (about 12–16 oz total) and pierce each a few times with a fork. Dice 1 small onion (about 6 oz). Small-dice 2 carrots (6–8 oz). Chop 8 oz mushrooms. Mince 3 garlic cloves.
Start potatoes (oven): Heat oven to 425°F. Place the pierced russets directly on the rack (or on a foil-lined tray) and bake until tender, about 40–55 minutes, depending on size.
Build the ragù base (stove, then slow cooker): Heat 1 Tbsp olive oil in a skillet over medium-high. Add 1 diced onion and 2 diced carrots with 1/2 tsp salt; cook 5–7 minutes until starting to soften. Add 8 oz chopped mushrooms and cook 4–6 minutes until they give up moisture and begin browning.
Brown the bison: Add 1 lb ground bison to the skillet, break up, and cook 5–7 minutes until mostly browned. Add 3 minced garlic cloves and cook 30 seconds. Stir in 2 Tbsp tomato paste and cook 1 minute to toast it slightly.
Slow cooker: Transfer everything to the slow cooker. Add 1 1/2 cups crushed tomatoes (or tomato sauce), 1 tsp oregano, 1/2 tsp thyme, 1 cup chicken broth, and black pepper. Cover and cook on HIGH for 2–3 hours (or LOW for 4–5 hours), until thick and rich. Taste and adjust salt.
Finish & serve: Split open the baked russet potatoes, fluff with a fork, and spoon the bison-mushroom ragù over the top. Add 2–4 Tbsp grated Parmesan if you like.
Optional side salad: Toss 1/2 bag Little Gem salad mix with a squeeze of lemon and a drizzle of olive oil; season with salt and pepper and serve alongside.

Health notes: ~650–900 kcal per serving (estimate; depends on potato size). High-protein, lots of veg. To lighten: use smaller potatoes and skim any fat before serving.

Drink pairing: Tomato-based ragù and bison love medium-bodied reds with acidity. A Washington Sangiovese-style red (or Italian-style blend) is a natural fit. For classic PNW, go Syrah that’s not overly oaky. If you prefer white, a richer rosé can work (if you can find one this time of year).

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