Calabrian Inspired Bison Chuck Roast

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!