Best Braised Buffalo Or Beef Pot Roast Recipes

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RED WINE BRAISED BUFFALO POT ROAST SERVED IN POTATO BONES



Red Wine Braised Buffalo Pot Roast served in Potato Bones image

Provided by Food Network

Categories     main-dish

Time 13h10m

Yield depends on amount of potatoes

Number Of Ingredients 32

1 (5 to 6 pound) buffalo top round
1 cup rustic rub or seasoning blend
1/2 cup olive oil
2 large Spanish onions, chopped
2 pasilla peppers, chopped
1 carrot, chopped
6 ribs celery, chopped
1/4 cup chopped garlic
1 quart burgundy red wine
2 sprigs rosemary, leaves chopped
3 sprigs thyme, leaves chopped
2 large tomatoes chopped
3 quarts veal stock or beef broth
Salt and pepper
1 cup extra-virgin olive oil plus 1 teaspoon
1 teaspoon chopped garlic
2 sprigs sage leaves removed
1 cup basil leaves
1/2 cup grated Pecorino Romano
2 tablespoons toasted pine nuts
12 cloves roasted garlic
Salt and pepper
2 tablespoons butter
2 tablespoons shallots
2 tablespoons all-purpose flour
1/4 cup Kirsch
2 cups heavy cream
1/4 cup dried cherries
1 cup Gruyere
1 pinch ground nutmeg
Salt and fresh black pepper
Small red bliss potatoes

Steps:

  • For the pot roast: Preheat the oven to 350 degrees F.
  • Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight. Using a grill pan, sear all sides of the roast.
  • Heat a roasting pan. Add olive oil, Spanish onions, pasilla peppers, carrots, celery and then the garlic, last. Deglaze the roasting pan with the burgundy and add the roast. Add herbs, tomatoes, and veal stock. Cover and roast for 3 to 3 1/2 hours or until falling apart.
  • For the Sage Pesto: Lightly saute the chopped garlic in 1 teaspoon of oil. Put sage, basil, Pecorino Romano, pine nuts, chopped garlic and roasted garlic in a food processor or blender and slowly drizzle oil to desired consistency. Season with salt and pepper, to taste, and refrigerate.
  • For the Cherry Fondue: Heat butter and shallots in a small saucepan over medium heat. Add flour to create a roux. Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper. Bring to a simmer to cook out flour. Season, to taste.
  • For the Potato Bones: Peel potatoes. Carve to look like osso bucco bones. Blanch potatoes for 3 to 4 minutes. Let cool. Fry for 4 to 5 minutes until golden. Stuff with buffalo, top with pesto and cherry fondue.

BUFFALO POT ROAST



Buffalo Pot Roast image

This is awesome. It's just something I threw together one night when I had a buffalo roast and didn't know what to do with it. I grabbed stuff out of the cupboard and just ran with it.

Provided by Amis227

Categories     One Dish Meal

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

3 lbs buffalo pot roast
1 lb baby carrots
1 -2 lb baby russet potato, quartered
1 onion, quartered
4 cups beef broth or 4 cups vegetable broth
8 ounces sliced mushrooms
2 tablespoons brown rice syrup or 2 tablespoons honey
1 tablespoon english style malt vinegar
1/2 cup Worcestershire sauce
1 teaspoon minced garlic or 2 teaspoons garlic powder
1/4 teaspoon salt (to taste)
fresh ground pepper
1/2 teaspoon allspice

Steps:

  • Prepare your roast pan by sprinkling some pepper, garlic and salt in the bottom. Not a ton. Just a bit to help with the flavor.
  • Quickly brown your roast on both sides in a bit of olive oil, salt and pepper. Set this pan aside to make your gravy later.
  • Place your roast in the roast pan and cut small slits randomly along the top but try to keep them evenly spaced. Pour the broth over the roast.
  • Combine the sauce ingredients and whisk until it's evenly incorporated. The syrup will make it slightly thicker and that's ok. You want it to cling along the top of your roast.
  • Pour it over the roast, especially making sure to get some sauce in the slits. This will help the sauce penetrate and flavor the meat more.
  • I did not marinate this, I didn't have time. But I'm sure it will taste even better with at least an hour marinating time. To do that, double the sauce recipe and combine it with the roast in a large ziploc bag. Be sure to turn the roast at least once half way through for an even marinade. Pour the sauce over the meat when you put it in the pan. There is no need to dispose of it as you would with a brine.
  • Preheat the oven to 375. Cook the roast, covered for an hour.
  • Add your veggies. Cook another hour or until the veggies are tender. Check the liquid occasionally to make sure it isn't getting too low. If it does, the veggies could burn or the roast could dry out. You don't need to drown the veggies. Just be sure there is enough liquid to cover them at least half way.
  • If you want to be super lazy, just steam the veggies on the stove top. This doesn't take as much time but you definitely lose some flavor. Or you could steam them on the stove until they're almost done and add them to the roast to let them finish cooking.
  • When it's done remove the roast and veggies to a serving platter and bowl. Cover to keep warm.
  • Add 4-5 tbsp drippings to the first pan. Slowly add some flour to make a roux, stirring constantly. Make sure to loosen any browned bits, until it's smooth and thickened. Add the rest of the drippings and stir constantly until it's reached the desired consistency.
  • If your gravy is too runny, add small amounts of corn starch, stirring constantly, until it's thickened to your liking. If it's already too thick, add a small amount of beef/veggie broth until it's thin enough.
  • Pour your gravy into a pretty bowl and serve it with your roast & veggies.
  • I served this with a salad, fresh crusty bread & butter, and berries & cream for dessert.

Nutrition Facts : Calories 682.5, Fat 42.5, SaturatedFat 16.9, Cholesterol 154.7, Sodium 905.5, Carbohydrate 27.3, Fiber 3.7, Sugar 7.9, Protein 46.7

BRAISED POT ROAST WITH VEGETABLES



Braised Pot Roast with Vegetables image

Provided by Tyler Florence

Categories     main-dish

Time 3h20m

Yield 8 servings

Number Of Ingredients 13

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Steps:

  • Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
  • Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Nutrition Facts : Calories 412 calorie, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 147 milligrams, Sodium 383 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 52 grams, Sugar 4.5 grams

BRAISED POT ROAST OF BEEF



Braised Pot Roast of Beef image

I have divided this recipe in half for a 3-4 pound roast but, as written here, this delicious pot roast serves 15-20 people. Perfect because it's best when made 1-2 days before serving. It will pick up additional flavor from sitting in its braising juices, will slice more neatly because the meat fibers will have compacted as they cool and will hold together nicely when reheated. Great tasting pot roast for 6 or 20. Prep and cook times include reheating.

Provided by sugarpea

Categories     Sauces

Time 3h40m

Yield 15-20 serving(s)

Number Of Ingredients 11

10 -12 lbs trimmed whole bottom round beef roast
vegetable oil
6 tablespoons flour
4 cups beef stock, about
2 teaspoons salt
2 carrots, roughly chopped
2 large onions, roughly chopped
1 large celery rib, roughly chopped
4 cloves garlic, unpeeled
1 large bouquet garni, tied in cheesecloth (10 parsley stems,4 bay leaves,1 tsp thyme, 6 allspice berries)
1 bottle healthy young wine, zinfandel,chianti or of like quality

Steps:

  • Tie roast firmly with string; brush all sides with oil and set on a jelly roll pan; brown slowly on all sides under the broiler; watch closely and do not burn.
  • In a heavy saucepan, stir 5 T oil with the flour; continue stirring over moderate heat until roux turns a dark nutty brown,about 10 minutes, do not burn;remove from heat, let cool a bit and stir in beef stock; set aside.
  • Preheat the oven to 350°; using 2 tsp (less if using salted bouillon), salt the meat on all sides and set fat side up in a large, covered roaster or roasting pan with 3"-4" high sides.
  • Place the vegetables, garlic and herb bouquet around the roast and pour in the wine and stock/roux mixture; add more stock if necessary to come almost halfway up the meat.
  • Bring to a simmer on top of the stove; cover (use aluminum foil if necessary) and set in the lower third of the oven; bake 1/2 hour or until sauce is bubbling quietly; baste with the gravy and turn heat down to 325°.
  • The gravy should continue bubbling gently throughout the cooking so regulate oven accordingly; baste and check every 1/2 hour for another 2 hours; begin testing for doneness with a meat thermometer; remove pan from oven.
  • Allow roast to rest 1/2 hour, basting every 10 minutes and turning it several times; remove roast from pan; sieve contents of roaster into a saucepan and squeeze juices out of the braised vegetables into the saucepan.
  • Simmer liquid and skim fat from its surface for 1/2 hour; simmer down until the sauce coats a spoon as it will the meat; taste for seasoning and strength; if necessary thin with more stock or thicken with 2T or more of potato flour or cornstarch stirred into several spoons of stock or wine, simmer for 2-3 minutes.
  • (Roast may be carved and served at this point but is better if cooked several hours or a day in advance).
  • If not serving immediately, pour the sauce around the meat, cover with foil and refrigerate; the roast may be reheated whole or sliced and sauced.
  • To reheat whole, cover the meat closely and place in a 300° oven or simmer it over very low heat on top of the stove, turning it every 15 minutes until internal temperature is 120°, about 30-40 minutes; just before serving, cut and discard the trussing string.
  • To reheat sliced and sauced, return the sliced beef and sauce to the roaster or a large baking pan; cover; baste with the sauce every 10 minutes and warm through slowly in a 300° oven.

Nutrition Facts : Calories 658.4, Fat 40.8, SaturatedFat 15.8, Cholesterol 193.5, Sodium 694.7, Carbohydrate 5.6, Fiber 0.7, Sugar 1.3, Protein 62.6

ULTIMATE POT ROAST



Ultimate Pot Roast image

Dutch oven pot roast recipes are the ultimate comfort food. When juicy pot roast simmers in garlic, onions and veggies, everyone comes running to ask, "When can we eat?" The answer? Just wait-it will be worth it. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 8 servings.

Number Of Ingredients 18

1 boneless beef chuck-eye or other chuck roast (3 to 4 pounds)
2 teaspoons pepper
2 teaspoons salt, divided
2 tablespoons canola oil
2 medium onions, cut into 1-inch pieces
2 celery ribs, chopped
3 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 cup dry red wine or reduced-sodium beef broth
2 cups reduced-sodium beef broth
1 pound small red potatoes, quartered
4 medium parsnips, peeled and cut into 2-inch pieces
6 medium carrots, cut into 2-inch pieces
1 tablespoon red wine vinegar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Steps:

  • Preheat oven to 325°. Pat roast dry with a paper towel; tie at 2-in. intervals with kitchen string. Sprinkle roast with pepper and 1-1/2 teaspoons salt. In a Dutch oven, heat oil over medium-high heat. Brown roast on all sides. Remove from pan., Add onions, celery and 1/2 teaspoon salt to the same pan; cook and stir over medium heat 8-10 minutes or until onions are browned. Add garlic, tomato paste, thyme and bay leaves; cook and stir 1 minute longer., Add wine, stirring to loosen browned bits from pan; stir in broth. Return roast to pan. Arrange potatoes, parsnips and carrots around roast; bring to a boil. Bake, covered, until meat is fork-tender, 2-2-1/2 hours., Remove roast and vegetables from pan; keep warm. Discard bay leaves; skim fat from cooking juices. On stovetop, bring juices to a boil; cook until liquid is reduced by half (about 1-1/2 cups), 10-12 minutes. Stir in vinegar and parsley; season with salt and pepper to taste., Remove string from roast. Serve with vegetables and sauce.

Nutrition Facts : Calories 459 calories, Fat 20g fat (7g saturated fat), Cholesterol 112mg cholesterol, Sodium 824mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 6g fiber), Protein 37g protein.

BRAISED BEEF POT ROAST



Braised Beef Pot Roast image

Make and share this Braised Beef Pot Roast recipe from Food.com.

Provided by Dancer

Categories     Roast Beef

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs sirloin, 1" thick
1 tablespoon olive oil, or canola oil
2 onions, cut in eighths
8 carrots, cut in 2" pieces
4 stalks celery, cut in 2" pieces
1/2 cup red wine vinegar, or 1 cup red wine
1 1/2 cups beef broth
1 bay leaf
1 bay leaf
1/2 teaspoon dried thyme
1/8 teaspoon salt and black pepper, freshly ground

Steps:

  • Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together.
  • In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate.
  • Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate.
  • Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes.
  • Return vegetables to pot, cover, and simmer about 15 m inutes, or until beef is very tender.
  • Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.

Nutrition Facts : Calories 209, Fat 6.6, SaturatedFat 2, Cholesterol 68, Sodium 291.4, Carbohydrate 9.1, Fiber 2.5, Sugar 4.4, Protein 26.6

BRAISED BEEF POT ROAST



Braised Beef Pot Roast image

Make and share this Braised Beef Pot Roast recipe from Food.com.

Provided by CJAY8248

Categories     Roast Beef

Time 2h50m

Yield 1 pot roast, 6 serving(s)

Number Of Ingredients 10

2 lbs beef chuck roast
1 tablespoon olive oil
2 large onions, cut in eighths
8 carrots, cut in 2-inch pieces
4 celery ribs, cut in 2-inch pieces
1 cup red wine
1 1/2 cups beef stock
1 bay leaf
1/2 teaspoon dried thyme
salt and pepper

Steps:

  • Trim the fat from the beef. Cut a piece of kitchen string about 4 times the length of the roast and tie it around the roast at regular intervals along it's length. In a large dutch oven, heat oil over moderately high heat. Brown beef all over, turning it with a long-handled fork, about 10 minutes. Transfer to a plate. Add vegetables to the pan and saute, stirring frequently, about 7 minutes or until browned and slightly softened. Transfer the vegetables to a plate. Return roast to pot with wine, stock, herbs, and salt and pepper. Stir to blend. Cover and simmer gently, turning beef every 30 minutes, about 2 hours. Return the vegetables to the pot, cover, and continue to cook about 15 minutes or until the beef is very tender when pierced with a table fork. Discard bay leaf. Transfer the beef to a chopping board and remove the strings. Slice the meat and serve with the vegetables and pot juices.

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