Buffalo Pot Roast

21 comments
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21 comments

  • Posted on by Jill

    Tanya – Yes, it should work just fine. I wouldn’t lower the temperature, but if not pull apart fork tender at end of cooking time, I would continue cooking a bit longer. Enjoy! Jill

  • Posted on by Tanya

    Would this recipe work using a 3lb brisket cut? Possibly cooking at a lower temp a little longer!
    Thank you!

  • Posted on by Mark

    Made this for the family for Valentines Day and it was a HUGE hit. The flavors were excellent and the bison was so tender it did not need to be carved, as it just pulled apart. We are working our way through our first “monthly special” and have thoroughly enjoyed everything so far. Thank you for the great product and providing healthy food!

  • Posted on by Allison

    This was heavenly. I actually seasoned and seared the roast as directed but then transferred to a crockpot. I added the veggies. My husband prefers his veggies very soft so I added them right away. I left on low for 8-10 hours and it was beautifully moist. I added some butter to the crockpot to help. I reserved some of the juices from the crockpot and made a scratch gravy. Thank you Jill for the wonderful recipes!

  • Posted on by Kristin

    This was melt in your mouth good! I tried a mix of root vegetables from our CSA – carrots, turnip and daikon. The daikon had a slightly spicy/horseradish kick. I wasn’t sure it would work, but it was delicious! I’ll definitely be buying more chuck roast. The flavor is unbeatable.

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