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December 10, 2015


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Roasts ›  


Bison Chuck Roast for Pulled Buffalo B.B.Q.

 This simple recipe for Pulled Buffalo B.B.Q. using our Bison Chuck Roast will be an instant favorite with family and friends.
Bison Chuck Roast for Pulled Buffalo B.B.Q.


  • 1 - 3 lbs. Chuck Roast, twine removed, rinsed & patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 cup organic Apple Cider, warmed

1) Pre-heat oven to 500*.
2) Mix 1 tablespoon olive oil with salt and pepper, in dutch oven or heavy pan. Place roast in pan and roll around in seasoning, rubbing into meat.
3) Place roast in hot oven uncovered and roast for 15 minutes.
4) Add warmed Apple Cider, cover pot tightly and lower temperature to 350*.
5) Braise Buffalo Roast for 2 ½ hours turning once during braising time.
6) Roast is finished cooking when meat is tender. You should be able to pull the meat apart using 2 forks, (continue braising for another ½ hour if this is not achieved).
7) Remove form heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle.
8) Remove roast from pot and place on cutting board. Reserve pan juices. Using two forks or hands pull meat apart into manageable pieces and then pull apart into smaller pieces or shred.
9) Return meat to 1 cup of pan juices.
10) Add 1 cup B.B.Q. sauce, or desired amount, and stir to incorporate. Bring to full heat, adding in more pan juices or B.B.Q. sauce as desired. Reduce heat to simmer.

Serve as entrée or on buns for sandwiches. Accompany with Firecracker Coleslaw.

Jill’s B.B. Q. Sauce


  • 1 Tb. Olive Oil
  • 1 cup onion, finely diced
  • 2 T. Garlic, chopped
  • 1 T. Black Pepper
  • 1 tsp. Cayenne
  • 1 tsp. Chili Powder
  • 1 tsp. Cumin
  • 1 tsp. Coriander
  • 1 tsp. Cinnamon
  • ½ cup Bourbon
  • 2.4 lbs. Ketchup
  • 1 T. Dijon Mustard
  • 1 T. Worcestershire
  • Dash of Liquid Smoke
  • ½ cup organic Apple cider or water

1) In heavy saucepan, over medium high heat, heat oil.
2) Add onion and seasonings and sauté for 7 minutes.
3) Deglaze with: 1/2 cup Bourbon or Brandy
4) Add remaining ingredients, and stir until well to incorporate.
5) Add 1/2 cup juice or water to thin as needed. Bring to a boil.

Pour sauce in sealed container and refrigerate.


Diane Dulude

October 03, 2016

This is absolutely delicious and loved by all family and friends who have shared this meal. It will be one that I will serve repeatedly. Thanks for such great meat and recipes

Bobbie. Spiegelman

November 26, 2016

Please clarify the ketchup amt. in the barbecue sauce recipe. 2 and 3/4 lb ketchup sounds incorrect.


December 26, 2016

Great recipe! I had an almost 5 lb bison roast so I cooked for 4 hours. Used an organic bottled BBQ sauce with a splash of Makers Mark. Not great recipe scratch that, AWESOME RECIPE!

Sharon Arestegui

January 30, 2017

This looks fantastic, but would you happen to have the same recipe for a slow cooker? Love your products and I feel good knowing the buffalo and the land are treated with dignity and respect, thank you!


March 03, 2017

Hi Jill,

do you have a recipe for a slow cooker for the chuck roast? My husband and I would like to try your pulled bison burgers on a weekday…hence the slow cooker would save time.

Thank you!


March 04, 2017

Hi Gigi. For Crock Pot, heat it to its highest heat. Add ingredients listed, cover and cook for about 15 minutes on high. Then drop to low and let it go for 6 to 8 hours. Cheers, jill


May 28, 2018

Hmm, yeah, looking at the recipe for the BBQ sauce, almost 2 1/2 lbs. of ketchup (2 3/4 would be 2.75) seems a bit much; it’s almost as much weight as the meat itself. Maybe 2 1/4 Tablespoons? Cups, even? I’m thinking 2 1/4 cups, since that seems enough with the other liquids, but then I like my sauce thick and sparing. ;)



April 22, 2019

Any chance you could recommend a braising in a smoker version? I’d like to get smoke on it (maybe maple and cherry wood) but think the little fat compared to beef that I should have liquid so it doesn’t dry. Ideas?


April 22, 2019

Hi Steve. I’ve had great results putting the smoke on first and then braising. A half hour of smoke should do the trick or go a little longer if you are looking for a stronger flavor, just be sure to keep your smoke heat low. Transfer your smoked roast to braising pan with hot liquid (apple cider or broth), cover and braise as above. BTW: I’ve used mesquite wood and it was fabulous!

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