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November 05, 2015

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Buffalo Pot Roast

Nothing represents “comfort food” more than a traditional pot roast.  Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! (Serves 6 to 8)

Ingredients:
1 – 3 pound Wild Idea Buffalo 3 Lbs. Chuck Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed

Preparation:

1)   Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t lose the seasoning in removing after cooking.

2)   Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3)   In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4)   Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes.

5)   Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6)   Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7)   During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8)   Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to ensure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9)   Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.

10)  Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11)  Carve the roast and pass with gravy and crusty bread.


Comments

Christa Nenaber

November 21, 2016

This is hands down the best roast I have ever had! The flavors were so tasty and the meat was perfectly tender! I can’t wait to make it again.

Brad Ebbesen

February 01, 2017

I made this the other day and it really is the best pot roast I have ever eaten. The only thing different that I did was to use 4 cups of broth and a bottle of IPA to braise it in and I braised it for almost 9 hours before I added the veggies. This was because I started it at 6:00 AM before I went to work and let it braise while I was at work. To serve it I just used a fork to cut the portions. It was that tender. This is the only way I am going to make a pot roast from now on.
Pictures are in Instagram under bebbesen1.

Todd

September 28, 2017

Great tasting, tender meat, but veggies took forever to get soft. Needed to nuke them so we could eat. Next time, I will treat them like every other pot roast and toss them in much earlier.

Carolyn Siscoe

October 03, 2017

Anyone have a recipe (cooking times) for a buffalo chuck roast to be cooked in a pressure cooker.? thanks in advance

Linda Clark

January 10, 2018

I didn’t cook the vegetables with the meat as I would usually do but found the meat only took 4 hours at 225 degrees. Maybe my oven is hotter?? At any rate, the meat was delicious and tender. Less shrinkage than with a beef chuck roast, too—no doubt due to much less fat in bison vs feedlot beef. So good to know a meat that tastes so good is good for you and the animals and prairie they are raised on.

Patti Cole

May 09, 2018

Made this roast for dinner yesterday – I don’t think there are enough words in the English language to begin to express how wonderful this turned out and what flavor! My mom used to make “pot roast” on Sundays during the colder winter months here in Michigan. This for me was a walk down memory lane and one we will be repeating often in our household. I had never tried this roast before and certainty glad I did this time…
Thank You Jill for the recipe followed it to a “t”. This was flavorful, tender and everything one wants a hearty meal to be.

Nancy

May 28, 2018

All this sounds incredible (and looks even better! Great pix!), but there’s only two of us in the house, my husband and I, rather than 6-8 people. Would it be better to try to carve up the meat fresh and freeze the rest into portions, thawing when needed, or cook the whole shebang and be wallowing gleefully in leftovers for a week or two? :D

Nancy

Jill

May 31, 2018

Hi Nancy. I love this cut for its versatility. If cooking for two – follow the recipe and reserve what you don’t serve as a traditional “Pot Roast” for future use, such as pulled meat for enchiladas to tacos, or for BBQ sandwiches. It’s always nice to know that you have a healthy, delicious meal in the freezer – with minimal preparation. jill

Laurie

December 02, 2018

I used all fresh herbs from the garden, added red pepper flakes (cause we like a little heat) and reduced all searing/cooking time because I used a cast iron Dutch oven for entire process. All in all, best pot toast to date. I’m not a beef eater, but the buffalo has never disappointed me., And I feel better about my food consumption. Win win!

Chris

September 21, 2019

Can this be done in a crockpot?

jill

September 21, 2019

Chris – Yes. Adjust length of cooking to your heat settings – which I cannot advise on as there are many crockpots… :)

Roxanne Turpin

September 29, 2019

I have a 1 pound piece of bison that I’d like to use in this recipe. How long would you think this will take?

jill

September 29, 2019

Hi Roxanne – I “think” I would cut braise time in half… check and if not pull apart tender with two forks – continue to braise until that is achieved. I would also cut browning time in half.

Brad

November 26, 2019

Made this for the first time last night. Oh my goodness. I swapped out 1 beer for 1 cup of the stock (per a brilliant suggestion up above). Only other change was cubing up the veggies due to some picky eaters. Followed everything else to the letter and it was fantastic. Got to surprise everyone at the end to tell them it was Bison :). Clear winner.

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