Buffalo Pot Roast
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!
1 – 3 pound Wild Idea Buffalo Chuck Roast
- 2 – tablespoons olive oil
- 2 – teaspoons sea salt
- 2 – teaspoons black pepper
- 2 – teaspoons garlic powder
- 2 – teaspoons thyme, or 2 to 3 sprigs fresh thyme (I use half fresh & half dried)
- 1 – teaspoon rosemary, or 1 to 2 small fresh sprigs (I use half fresh & half dried)
- 1 – teaspoon oregano, or 1 sprig oregano *I use half fresh & half dried.
- 2 – onions, 1 diced and 1 quartered
- 1 to 2 tomatoes, coarse chopped
- 5 – cups Buffalo Stock, 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
Ingredients (Serves 6 to 8):
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).
Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil and rub the dried seasoning into the roast.
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.)
Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom, stirring occasionally. Allow the onions to cook for about 5 minutes.
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.
Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.
During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.
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.
Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.
Place the pot with the juices on the stove top 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.
Carve the roast and pass with gravy and crusty bread.