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Buffalo Pot Roast

Category: Main Dish

Author: Jan

Date Posted: 4/16/2009

Rating:

(3.0) votes 42

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Ingredients

Order Bison Meat
Brine

1 ½ quarts water ( mix 1 – 2 beef bouillon cubes to water for flavor)
5 garlic cloves, sliced
¼ cup kosher salt
7 teaspoons sugar
1 teaspoon oregano
1 teaspoon thyme leaves
½ teaspoon allspice

CROCKPOT - POT ROAST

3-4 lb. bison roast (soak in salt water 2 hours)
1 chopped onion
1 chopped carrot
Potatoes
2 cans cream of mushroom soup
½ cup milk
Cook in Crockpot on low for at least 8 hours

Instructions

Mix all brine ingredients together in a large pan.
Bring to a boil.
Lower heat and simmer for 15 minutes.
Allow to cool but it does not need to be cold either.
Put the buffalo roast in the brine and cover with a lid.
Refrigerate for 48 hours to attain ultimate tenderness.
After the 48 hours remove the roast from the brine and rinse it off.
*Note: The roast might expand during brining.
Discard Brine.
Put the roast in a large crock-pot.
Add all of the roast ingredients except the potatoes.
Stir until all of the ingredients are well mixed.
Set crock-pot on low.
Cook for 8-9 hours on low or until fork tender.
Add the potatoes and cook for another 30 minutes or until potatoes are done.
Remove roast from the crock-pot and put on a plate.
While the roast is still hot, slice or shred it, depending on how you like it.

*If you want it as a soup, return meat to the crock-pot, bring it back to a boil and serve it in bowls.

**If you want it as a stew, thicke

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