Simple Braised Buffalo Pot Roast
2 hours 5 minutes
Jackson Hole Buffalo Meat
Looking for a simple and delicious hearty meal? Pot Roast is one of the best dishes to be served on a lazy Sunday meal with the family. Buffalo Chuck Roast is the ideal cut for this dish but you can also grab one of our Combo Packs for this recipe. They’re a great value and will give you a chance to try a variety of cuts of bison meat.
This awesome recipe is taken from “A Taste of Wyoming Cookbook”, by Pamela Sinclair.
- 2 tablespoons olive oil
3 pounds Buffalo Chuck Roast
- 1 onion, coarsely chopped
- 4 large carrots, peeled and chopped
- 2 stalks celery, diced
- 5 medium potatoes, quartered
- 1 bay leaf
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup stock
- 2 tablespoons flour
- Salt and pepper to taste
- 1. Preheat the oven to 300°F.
- 2. In a Dutch oven, heat the oil over medium-high heat. Add the roast and brown it evenly on all sides. Add the onions, carrots, celery, bay leaf, salt, and pepper. Saute to lightly brown, about 1 minute.
- 3. Stir in the tomato paste, red wine, and stock, cook over medium heat for 1 minute stirring the vegetables around the roast to deglaze the pan. Add the potatoes and stir to coat them with liquid. Cover and cook in the oven for 2-2.5 hours. Transfer the roast and vegetables with a slotted spoon to a serving platter.
- 4. Place the Dutch over a burner on medium heat. Add the flour to the drippings and whisk for several minutes until thickened. Pour into a gravy boat and serve alongside the roast.