Braised Buffalo (Or Beef) Pot Roast |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 16 |
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I've made this roast with both buffalo and beef and it's equally good either way. By all means, if you can get a buffalo (bison) roast, use it, but don't hesitate to substitute beef. This comes from A Taste of Wyoming cookbook, by Pamela Sinclair. Ingredients:
2 tablespoons olive oil |
3 lbs bison roast |
1 onion, coarsely chopped |
4 large carrots, peeled and coarsely chopped |
2 stalks celery, diced |
5 -6 medium yukon gold potatoes, skin on and quartered |
1 bay leaf |
2 tablespoons tomato paste |
1 cup dry red wine |
1 cup beef stock |
2 tablespoons all-purpose flour |
salt, to taste |
ground pepper, to taste |
Directions:
1. Preheat the oven to 300 degrees F. In a Dutch oven, heat the oil over medium heat. Add the roast and brown it evenly on all sides.
2. Add the onions, carrots, celery, bay leaf, salt and pepper. Saute to lightly brown, about 1 minute.
3. Stir in the tomato paste, red wine and stock, cook over medium heat for 1 minute stirring the vegetables around the roast to deglaze the pan. Add the potatoes and stir to coat them with liquid. Cover and cook in the oven for 2-2.5 hours. Transfer the roast and vegetables with a slotted spoon to a serving platter.
4. Place the Dutch over over a burner on medium heat. Add the flour to the drippings and whisk for several minutes until thickened. Pour into a gravy boat and serve alongside the roast.
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