Italian Pot Roast

 

Italian Pot Roast
Ingredients
  • 2-3 lbs. buffalo chuck roast, halved crosswise
  • 1 tablespoon cooking oil
  • salt and pepper
  • 14 ounce can crushed tomatoes
  • 14 ounce can diced tomatoes
  • 2 cups red wine
  • 1 large onion, cut into 8 wedges
  • 1 tablespoon fresh rosemary, chopped
  • 4 garlic cloves, halved lengthwise
  • 1 1/4 lbs. small white potatoes, scrubbed
Instructions
  1. With a sharp paring knife, cut 4 slits in roast; stuff slits with half the garlic. Generously season meat with 1 1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over high heat, swirling to coat bottom of pan. Cook meat until browned on all sides, about 5 minutes.
  2. In a 5-quart slow cooker, combine meat, onion, potatoes, tomatoes, rosemary, and remaining garlic. Cover; cook on low setting until meat is fork-tender, about 7 hours (do not uncover while cooking).
  3. Transfer meat to a cutting board; thinly slice, and discard any gristle. To serve, divide beef and vegetables among bowls; generously spoon sauce over top.

Slow-Cooker Buffalo & Tomato Stew

 

Slow-Cooker Buffalo & Tomato Stew
Ingredients
  • 2-3 lbs. buffalo chuck roast, cut to one inch pieces
  • 1 tablespoon cooking oil
  • 1 large onion, diced
  • 3 medium carrots, cut to round pieces
  • 3 celery stalks, cut into quarter inch pieces
  • 28 ounce can crushed tomatoes
  • 14 ounce can chopped tomatoes
  • 1 cup broth
  • 3 garlic cloves, smashed and peeled
  • salt and pepper
  • 4 cups cooked brown rice
  • 6 tablespoons yogurt
  • 1/3 cup chopped fresh parsley
Instructions
  1. In a large skillet, heat oil over medium heat. Add onion, carrots, and celery and cook, stirring frequently, until vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add meat, tomatoes, broth, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
  2. Cover and cook on high, 6-7 hours, stirring occasionally. To serve, divide brown rice and stew among six bowls and top with yogurt and parsley.

Wine-Braised Chuck Roast With Onions

 

Wine-Braised Chuck Roast With Onions
Ingredients
  • 2-3 lbs. buffalo chuck roast
  • 2 teaspoons salt
  • 3/4 teaspoons black pepper
  • 2 teaspoons cooking oil
  • 2 lbs. onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoons tomato paste
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 1/2 cups dry white wine
  • 1 cup water or stock
Instructions
  1. Put oven rack in middle position and preheat oven to 275F.
  2. Pat buffalo meat dry and rub all over with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an large oven-safe wide heavy pot over moderately high heat until hot and brown meat on all sides, about 15 minutes total. Transfer meat to a plate.
  3. Add onions to pot and saute over moderately high heat, stirring frequently, until pale golden, about 10 minutes. Add garlic, tomato paste, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes. Add wine and water (or stock) and bring to a boil. Return meat to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 3 hours total.
  4. Let meat stand, uncovered, in onion sauce about 30 minutes.
  5. Move meat to a cutting board to slice. Serve with onions and sauce. Works well to shred meat and serve all over wide egg noodles.

Buffalo Pot Roast

 

Buffalo Pot Roast
Ingredients
  • 2-3 lbs. buffalo chuck roast
  • salt and pepper
  • 1 tablespoon cooking oil
  • 1 large onion, peeled and coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 2 garlic cloves, peeled and thinly sliced
  • 1 bay leaf
  • 1/4 teaspoon whole black peppercorns
  • 3 fresh thyme sprigs
  • 1 tablespoon flour
  • 12 fluid ounces red wine
  • 32 fluid ounces stock
  • 3/4 pounds turnips, peeled and cut into 1 1/2-inch wedges
  • 3/4 lbs. small new potatoes
  • 3/4 lbs. carrots, peeled and cut into 3-inch pieces
  • 3/4 lbs. pearl onions (frozen is easiest)
Instructions
  1. Preheat the oven to 275 degrees F and let heat while chopping the vegetables.
  2. Season meat on all sides with salt and pepper. Heat a Dutch oven over high heat for 2 minutes. Then add enough oil to barely coat bottom of pot and heat until shimmering. Sear the meat until golden brown, turning to cook all sides evenly, about 8 minutes.
  3. Remove meat and reduce heat to medium. Add the more oil and the coarsly chopped onion and carrot, celery, garlic, bay leaf, peppercorns and thyme, and cook, stirring fairly often, until the onion is translucent, 2 to 3 minutes.
  4. Sprinkle the flour into the pot, and stir to coat everything evenly; cook about 30 seconds. Add wine and stock, and bring to a boil. Deglaze pot, scraping up browned bits from the bottom. Put the roast in the pot; the liquid should come up about 1 inch up the sides of the meat, and more liquid or water as needed. Once it reaches a boil, cover the pot tightly with the lid and place into the oven for 3 hours.
  5. If convenient, turn the meat over half way through cooking, but this is not totally necessary. After 2.5 hours, remove the meat from the pot. Strain braising liquid through a fine sieve, pressing on the solids to extract as much liquid as possible (discard solids).
  6. Return the roast and the strained liquid to the pot. Nestle the garnish vegetables around the roast, submerging them a bit in the liquid (the liquid should almost reach top of vegetables). Place the pot back into the oven for the final 30 minutes of cooking.
  7. The meat should be very tender by now and give no resistance when pierced with a knife. Transfer the meat and vegetables to a serving platter, leaving the sauce behind. If the sauce is too thin, heat until reduced or thicken it with a bit more flour, whisking until smooth. Let roast stand for about 20 minutes, then slice to desired thickness. Spoon some sauce over pot roast and vegetables to moisten and serve with remaining sauce on the side.