Calabrian Inspired Bison Chuck Roast

Feb 14, 2025Jackson Hole Buffalo Meat Admin
Calabrian Chuck Roast on a bed of parmesan polenta
Italian Bison

Calabrian Inspired Bison Chuck Roast

Author: Karlee Shields

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Servings

6

Prep Time

20 minutes

Cook Time

3.5 hours

As the bison simmers low and slow—whether in a Dutch oven, slow cooker, or instant pot—it becomes irresistibly tender, absorbing every layer of flavor. Served over creamy Parmesan polenta, this buffalo meat dish is the perfect combination of rustic warmth and refined taste, making it a standout centerpiece for any gathering.

Ingredients

  • Olive Oil
  • 6 ounces Wild Boar Bacon  (or Pancetta), diced
  • 3 pounds Buffalo Chuck Roast, cut into 3 large pieces
  • 1 cup yellow onion, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 3-5 garlic cloves (depending on the size), chopped
  • 1/2 teaspoon red pepper flakes
  • 2 tbsp tomato paste
  • 4-6 dried calabrian chili peppers (any small dried chili will do and each will impact the heat of the dish differently- so keep this in mind).
  • 2 cups broth - vegetable or beef
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 tbsp fresh thyme, chopped (or 1 teaspoon dried)
  • 1 tbsp fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tbsp Italian seasoning
  • 3 bay leaves
  • Chancy’s Seasoning (to season roast) or your favorite rub.
  • Salt and pepper to taste (be generous)

Directions

  1. Gather all ingredients and allow the roast to come to room temperature before you start cooking.
  2. Add a small amount of olive oil to your dutch oven and cook the bacon over medium heat, before setting aside.
  3. Season the buffalo generously with Chancy’s and sear/brown in the bacon grease, over medium-high heat, in the pan, about 4 minutes per side, before setting aside.
  4. Add the onion, carrot, and celery and cook until tender, about 7-10 minutes.
  5. Add the garlic and red pepper flakes and cook until fragrant, about a minute.
  6. Add the broth, crushed tomatoes, tomato paste, fresh thyme, fresh rosemary, Italian seasoning, bay leaves, dried calabrian chilis, and bacon. Mix all together before adding the buffalo back in.
  7. Options for Cooking:
  8. 1- Cover the dutch oven, transfer to a preheated to 275 F oven and cook until falling apart tender, about 3-4 hours ( we have found that 3.5 hours seems to be the sweet spot).
  9. 2- Transfer everything from the dutch oven to a slow cooker and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
  10. 3- Transfer everything to your instant pot- cook on high pressure for 45 to 60 min, allow to natural release.
  11. Once ready, shred the buffalo a bit in the dutch oven or slow cooker before serving.
  12. Season with salt and pepper to taste, remove the bay leaves and calabrian chilis (if desired).
  13. Enjoy!

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