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Chuck Roast
For best results I braise the chuck roast, this produces a tender, flavorful roast.

1.) Rub roast with olive oil, salt & pepper. Sear in a hot Dutch oven, in oven at 475* or on med. high heat on stove top (about 3 minutes each side turning 4 times).

2.) Remove roast and add coarsely chopped onions, sauté for 5 minutes.

3.) Place roast back in pan, add chopped garlic & braising liquid (beer works great & makes a wonderful gravy), place in hot oven 475* for 10 min.

4.) Reduce oven temperature to 325*, cover and continue braising for 1 ˝ hrs.

5.) Remove from heat let rest for 20 minutes. Remove roast and slice into thick slabs.

Sirloin Tip and Top Round Roasts
Both of these roasts work well for grilling or roasting. For best results:

1.) Pierce the roast with a fine-tined fork.

2.) Place in marinade of your choice & let rest one hr. at room temperature before refrigerating

3.) Refrigerate up to 48 hours

4.) Remove from marinade, pat dry & rub with seasonings. Let rest at room temperature 1 hr. before grilling or roasting.

5.) For grilling: sear all sides of roast over hot coals or med. high gas flame, (about four turns at 5 minutes each). Move roast to medium heat and cover grill. Continue grilling, for 20+ minutes, turning once for medium rare. Internal temperature should read 145*.

6.) For roasting: sear all sides of roast in heavy deep pan on med. high burner, turning as above. Place roast in 375* oven & continue to cook for 30 minutes, or till internal temperature reads 145*.

7.) Let rest for 10 minutes before slicing. Cut on the bias into thin slices.

Brisket
Once tried, this will become a favorite. The meat is so tender, flavorful and juicy. This makes fabulous BBQ, or shredded for sandwiches & enchiladas.

1. Place heavy deep roasting pan rubbed with olive oil in 475* hot oven till heated
2. Rub Brisket with olive oil, salt & pepper, and place in hot roasting pan, sear for three minutes & turn, searing another 3 minutes.
3. Add chopped onions, garlic and 1 quart natural apple cider. Bring liquid to a boil.
4. Reduce heat to 325* and cover. Braise for 2 ˝ hrs. or till meat pulls apart easily with fork.
5. Let rest uncovered pull into pieces or shred using two forks.

*Note: I leave the meat in the juice until ready to serve. If serving as BBQ, add some of the juices to your sauce. The apple cider complements the flavor of the buffalo without overpowering it or changing the taste.