Braised Buffalo (Or Beef) Pot Roast
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photo by 2hot2handle
- Ready In:
- 2hrs 50mins
- Ingredients:
- 13
- Yields:
-
1 roast
- Serves:
- 4-6
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
- 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.
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RECIPE SUBMITTED BY
Well, I love to cook! Big surprise there. I've gotten so many great recipes from RecipeZaar that I finally decided to join. My goal is to organize all of my stray recipes to make sure they don't get lost, and also to remember which ones we love! I like a lot of variety, so I rarely cook the same thing week after week. The trouble is, as time goes by, it becomes difficult to remember all of the dishes that everyone loved and/or menus that were a hit when we had company. I'm hoping RecipeZaar will help on that front.
I work part-time and have 2 young children, so mostly what I focus on these days is preparing simple, fresh, healthy meals that all of us will enjoy. Our kids are not coddled - they are expected to eat what they are served. However, I do try to have at least one item on the menu that I KNOW they'll like. They are very good eaters overall, but of course they have slightly different tastes, and my son is a "separator," which makes soups and casseroles a challenge sometimes. Luckily, my husband will eat anything (and I mean ANYTHING) that is put in front of him. :-)