Prep 20 mins
Cook 2 hrs 30 mins
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.
- 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
- 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.
- Add the onions, carrots, celery, bay leaf, salt and pepper. Saute to lightly brown, about 1 minute.
- 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.
- 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.