Braised Buffalo (or Beef) Pot Roast

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

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

Recipe

• 1 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.
• 2 add the onions, carrots, celery, bay leaf, salt and pepper. saute to lightly brown, about 1 minute.
• 3 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.
• 4 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.