Preheat the oven to 350°F.

Cut the beef roast into bite-sized cubes. Peel and chop the sweet potato into bite-sized cubes. Cut the carrot into slices.

Place olive oil in a Dutch Oven or large heavy pot over medium-high heat. When the oil is heated, add the beef cubes and ground bison. Cook, stirring often, until the meat is browned.

Use a slotted spoon to remove the meat from the pot and leave the liquid in the bottom. Add the water, rice, sweet potato, carrots, and green beans. Stir to combine. Add the meat back to the pot and stir again.

Place the lid on the Dutch oven and put into the oven. Bake for 1.5 to 2 hours or until the rice is done and the water has been absorbed.

Add the pumpkin and spinach and stir to combine. Allow to cool completely before serving.

Cut the beef roast into bite-sized cubes. Peel and chop the sweet potato into bite-sized cubes. Cut the carrot into slices.

Place the olive oil in a large skillet over medium-high heat. When the oil is heated, add the beef cubes and ground bison. Cook, stirring often, until the meat is browned.

Once the meat is browned, pour it and the liquid into the slow cooker.

Stir in the pumpkin and spinach. Allow to cool completely before serving.

Cut the beef roast into bite-sized cubes. Peel and chop the sweet potato into bite-sized cubes. Cut the carrot into slices.

Add the olive oil to the bottom of the Instant Pot, set to sauté and brown the ground bison and beef cubes, stirring often.

Once the meat is browned, add the water, rice, sweet potato, carrots, green beans into the pot and stir. Place the lid on the Instant Pot and set to high pressure for 45 minutes. Natural pressure release at the end.

Stir in the spinach and pumpkin. Allow to cool before serving.