Bison Pot Roast (Buffalo)

This is a twist on an old recipe of my wife’s. As we don’t eat beef any longer, Buffalo (Bison) is even better than the beef ever was, so it was a natural choice. Try it; I’m sure you will agree.

INGREDIENTS:

One 1-1/2 to 2 lb Bison boneless chuck roast
2 cups water

2 medium shallots
4 carrots

4 medium potatoes

3 Tbsp fresh parsley

2 Tbsp olive oil
3 tbsp flour
2 chicken bullion cubes
1/4 tsp freshly ground black pepper
1Tbsp corn starch dissolved in 1 Tbsp of water.

Parsley sprigs for garnish

PREPARATION:

Wash the bison roast, removing fat and sinew or any membrane. Wash and peel the potatoes and carrots. Cut them in half. Peel and thinly slice the shallots. Wash the parsley shaking off the water, cut from stalk and finely chop.

Dredge the roast in a dish containing the flour.

COOKING:

Set a Dutch oven over medium to medium-high heat, add the oil.  Heat the oil hot, and then add the roast. Turn the roast several times browning it all over, about 10 minutes. Watch that it doesn’t burn or blacken. Once brown, Add the water, Bullion cubes, shallots parsley bringing it to a boil. Cover and reduce the heat to a simmer and cook for about 2-1/2 hours checking that it isn’t sticking occasionally.

Add the potatoes and carrots continuing to simmer for another hour, stirring with a wooden spoon occasionally. Remove the roast and vegetables from the Dutch oven setting aside for now.

Thicken the sauce with the 1/1 Tbsp of corn starch. Slice the roast, arrange on a serving platter with the vegetables around. Drizzle some of the gravy over the meat.

Garnish with sprigs of parsley. Serve the remaining gravy in a boat along with the platter.