Buffalo Pot Roast
By: Jill O'Brien
Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall!
Ingredients: Serves 6 to 8
1 – 3 pound Wild Idea Buffalo Chuck Roast
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh and half dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 – tablespoon corn starch, or more if needed
Preparation:
1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional;
2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.
3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.
4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes.
5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.
6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.
7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.
8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.
9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.
10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.
11) Carve the roast and pass with gravy and crusty bread.
http://wildideabuffalo.com/2015/buffalo-pot-roast/
Buffalo Stock (makes about 4 quarts)
Ingredients:
1 – 3.5 lb. pkg. Buffalo Shank Steaks
Water
1 onion, quartered
2 carrots, chopped
3 stalks celery, chopped
salt & pepper
1 to 2 tablespoons olive oil
Preparation:
* Preheat oven to 400*.
* Arrange ingredients on large baking sheet and drizzle with olive oil and season with salt & pepper.
* Bake in oven for 45 minutes, turning ingredients occasionally.
* Transfer ingredients to stock pot, along with brown bits from the pan and cover with 8 quarts water.
* Bring to a full boil on stovetop. Reduce heat, cover and simmer (with a few bubbles breaking the surface of water) for about 6 to 8 hours.
* Strain liquid away from other ingredients and refrigerate.
* After stock is completely cooled, remove fat that has settled to the surface.
* Store in jars for later use
* For more intense flavor after liquid has been strained, return to burner and continue to simmer, until product is reduced to half.
** Or, purchase organic beef or vegetable stock from your grocer.
http://wildideabuffalo.com/2014/buffalo-stock/
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