Prep Time::15 mins
Cook Time::45 mins
Additional Time::35 mins
Total Time:: 1 hr 35 mins
Servings::10
Yield::10 servings
Ingredients
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3 sweet potatoes, peeled and cut into big chunks
4 pounds boneless beef chuck roast, cut into large chunks
2 pounds ground bison
3 (15 ounce) cans carrots, drained
3 (15 ounce) cans peas, drained
2 (15 ounce) cans green beans, drained
2 (13.5 ounce) cans spinach, drained
6 cups quick-cooking oats
1 (29 ounce) can pumpkin puree
½ cup extra-virgin olive oil
Directions
Place sweet potatoes in a large Dutch oven filled 3/4-full with water. Bring to a boil and cook for 10 minutes. Add chuck roast and bison to the pot and cook until meat is no longer pink, 10 to 12 minutes.
Add carrots, peas, green beans, and spinach to the pot and cook over medium heat for 15 minutes. Add oats and stir until mixture has thickened, 5 to 7 minutes. Stir in pumpkin and olive oil; remove from heat and let cool a bit, 5 to 10 minutes. Transfer roast to a plate and dice meat; return to mixture.
Use a potato masher to mash up mixture to a mushy consistency. Let mixture cool sufficiently, about 30 minutes. Place into resealable containers and freeze.
Cook’s Note
You can use any 10 canned vegetables that you'd like. Select ones with no salt added.
I feed my 65 pound Goldendoodle 4 to 5 cups daily. He likes it!