Simple Braised Buffalo Pot Roast
4
20 minutes
2.5 hours
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.
This awesome recipe is taken from “A Taste of Wyoming Cookbook”, by Pamela Sinclair.
Directions
- 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.
- Enjoy!
