Put bison roast in a large food storage bag with wine and minced garlic. Refrigerate and marinate for 3 to 6 hours.
Heat oven to 325°.
Place the bison and 1 cup of the marinating liquid in a large oven safe Dutch oven with the 2 cups of beef broth, salt, and pepper. Cover and roast for 1 hour at 325°. Reduce heat to 300° and add vegetables. Roast for about 2 to 2 1/2 hours longer, or until the roast is tender.
Serves 6 to 8