Braised Buffalo (Or Beef) Pot Roast

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

Directions

1. 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. 2

   Add the onions, carrots, celery, bay leaf, salt and pepper. Saute to lightly brown, about 1 minute.

3. 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. 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.