Recipe by Nif
This recipe is from "Alberta Bison" - we don't just have good beef here! If you haven't tried bison (buffalo), you really should. It has a wonderful taste and it's not gamey at all. My oldest Son actually prefers buffalo burgers over beef burgers and I really like them as well. I see no reason why this wouldn't work with beef. The cooking time completely depends on how you like your meat done; I used the lesser time. Enjoy!
Top Review by cheryl.erlandson_12293335
I didn't read the previous review and proceeded with the recipe as described. DO NOT DO THIS! My roast cooked for 3 hours at 200 and everything was still raw! I'm thinking there must be a typo--maybe 300? 400?
- 3 lbs bison round roast or 3 lbs buffalo roast
- 1 (2 1/2 ounce) package Lipton Onion Soup Mix
- 2 medium potatoes, cut into cubes
- 1 medium onion, sliced
- 1 medium green pepper, sliced (I don't use this)
- 3 large carrots, peeled and cut in one inch cubes
Directions See How It's Made
- Set oven to 200°F Lay bison/buffalo pot roast on two large sheets of heavy foil. Sprinkle dry onion soup mix over roast. Lay vegetables around roast evenly and wrap roast tight in foil. You may want to add more foil to make it airtight. Put wrapped roast in glass baking dish and bake for about 3 hours or until the internal temperature reaches 140°F.
- This recipe can be made using any "cut" of Bison Roast.