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Buffalo Pot Roast

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21 comments

  • 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

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

    Tanya
  • 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!

    Mark
  • 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!

    Allison
  • 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.

    Kristin
  • Hi Janet – I do not have any experience with a pressure cooker. What I have heard however is that it cuts your cooking time way down and should also give you tender results. A quick google search suggested browning on high in your pressure cooker and then sealing and cooking at high temp for 30 minutes. Perhaps if you have a manual for your PC – it might have some suggestions too.

    jill
  • I’m still waiting to hear the answer to Carolyn’s question about cooking it in a pressure cooker. I may find out for myself because it’s too late to do it in the slow cooker today.

    Janet
  • 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.

    Brad
  • 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.

    jill
  • 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?

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

    jill
  • Can this be done in a crockpot?

    Chris
  • 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!

    Laurie
  • 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

    Jill
  • 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

    Nancy

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