Best 2 Bison Buffalo Pot Roast Recipes

In the realm of hearty and flavorful dishes, bison buffalo pot roast stands tall as a culinary masterpiece. This classic recipe, deeply rooted in Native American traditions, has been passed down through generations, captivating taste buds with its rich, tender meat and an array of tantalizing spices. Embark on a culinary journey as we unveil the secrets behind this delectable dish, exploring variations that range from the traditional to the modern, each offering a unique twist on this timeless classic. From the classic pot roast simmered in a savory broth to the slow-cooker rendition that infuses the meat with irresistible flavors, our collection of recipes caters to every culinary preference. Whether you prefer a robust red wine sauce or a tangy mustard glaze, the possibilities are endless. So, gather your ingredients, prepare your taste buds, and let's delve into the world of bison buffalo pot roast, where every bite promises a symphony of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

BEST FRIEND'S BISON POT ROAST

Best Friend's Bison Pot Roast image

Provided by Food Network

Categories main-dish

Time 8h55m

Yield 4 Servings

Number Of Ingredients 13

Ingredients

One 2 lb. Bison Inside Round Roast (fresh or fully thawed)
1/3 cup flour
2 tbsp. chopped or granulated garlic
1 tsp. coarse sea salt
1 tsp. coarse ground pepper
1/3 cup olive oil
I diced large onion chopped
3 medium carrots diced
2 stalks of celery
1 large leek sliced
1 tbsp. tomato paste
2 1/2 cups of beef stock
1 1/2 cups of beef stock and one cup of dry red wine

Steps:

Place bison pot roast in a large zip lock bag with flour, garlic, salt and pepper. Shake well to coat and allow to rest for 10 minutes.
Place a heavy bottomed pan on the stove and preheat for 10 minutes on medium low.
Add vegetable oil and brown the roast well on the first side for 7 minutes and the second side for 5 minutes. Remove and set aside on a platter.
Add onions to same skillet and saute until soft and clear, about 9 minutes. Add carrots and celery and cook for an additional 11 minutes. For best flavor the vegetables should caramelize.
Add one heaping tablespoon of tomato paste and continue to saute for an additional 2 minutes.
Add beef stock or stock/wine mixture. Return roast to pan, bring liquid to a boil and immediately reduce to a simmer.
Cover and cook on lowest stove top setting for 7 hours OR Set oven temp to 180°F and cook in covered heavy casserole for 8 hours OR Transfer to slow cooker and cook on low for 8 hours.
When the meat is fork tender, remove roast and let rest for 10 minutes before slicing.

BRAISED BUFFALO (OR BEEF) POT ROAST

Braised Buffalo (Or Beef) Pot Roast image

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.

Provided by 2hot2handle

Categories One Dish Meal

Time 2h50m

Yield 1 roast, 4-6 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Tips:

Choose high-quality bison meat for the best flavor and texture. Look for meat that is a deep red color and has a slight marbling of fat.
Trim excess fat from the bison before cooking to reduce the cooking time and make the meat more tender.
Sear the bison meat before braising it to develop a rich, caramelized flavor.
Use a variety of vegetables in the pot roast to add flavor and texture. Some good options include carrots, celery, onions, potatoes, and parsnips.
Add herbs and spices to the pot roast for extra flavor. Some good options include thyme, rosemary, garlic, and pepper.
Braising the bison meat for at least 2 hours is the secret to tender bison. low and slow cooking will loosen the connective tissues, resulting in a juicy, flavorful roast.

Conclusion:

Bison buffalo pot roast is a hearty, flavorful dish that is perfect for a winter meal. The bison meat is braised in a flavorful broth until it is fall-apart tender. The vegetables and herbs add flavor and texture to the dish. You can serve the pot roast with mashed potatoes, rice, or egg noodles.