Buffalo Pot Roast

*Please note this is my first recipe post, and it may not be perfect yet still trying to figure out the picture thing!

Lets start with Buffalo. If you eat red meat and have never tried buffalo – GO get some NOW! It is a great cut of meat and very lean. It doesn’t taste gamey either, if that is what you were wondering. I also got the meat on sale this week at our local Whole Foods Market- so it was an easy addition to our menu for the week.

Ingredients

2-3 lb Buffalo Pot Roast

5-6 yukon gold potatoes, roughly peeled (meaning I quickly ran a peeler over the potatoes and so yes there is still skin on some!) You can use other potatoes if that is what you have on hand. I like yukon golds as they taste like butta!

4 carrots, cleaned off and sliced. I don’t peel ‘em just rinse um good as the skin is the best!

2 yellow onions, sliced in half then quarter the halves

3 cloves garlic, chopped

4 cups beef broth

3 tbs flour

2 bay leaves (optional)

Alright, first thing is first. Get out some salt and pepper and cover your pot roast really good. I like to use the celtic salt, those really nice big chunks. Cover the top, bottom and sides. Turn your cast iron skillet on- this is where it gets fun and smelling good! Put about 2 tablespoons of oil in your skillet- get it really nice and hot. Then take that nice hunk of meat and stick it in your skillet-

Hear that sizzling...

hear that sizzle… That seals in all the juices on the roast.

You want to end up with a nice golden brown crust all around your roast.

See the nice golden crust its getting..

After that is finished go ahead and set that in your crock pot. Now if your cast iron is big enough you can add your carrot s and potatoes to it to soak up a little of your oil that you cooked your roast in, if not no worries just throw them on in the crock.

However I would go ahead and add your onion and garlic to the pan, saute those for a few minutes. While they are cooking in the oil (add a few more tablespoons if you need to) go ahead and add your flour. Stir that up really good in the oil, onions and garlic. Once that is mixed good really good and you have a nice little simmer going on turn off your stove and empty your skillet right into your crock pot.

See how nicely it fits in there!

Feel free to add a bay leaf or two now, if you like them. I like them but just forgot them and that is ok! See how it all fits in there so nicely!

Turn the heat on high and cook about 6 hours or on low for 8 to 10 hours.

Yum

Ok, now get out your big pretty bowl and scoop out those vegetables and some broth. Get your meat out and put right on top, careful that meat is so tender it just falls apart and you don’t want to leave any behind.

If you are feeling up to it you can make a gravy with some of the juices from the crock. I added 2 tablespoons butter and 2 tablespoons of flour into my cast iron and mixed them well. Then just ladled in some sauce and kept stirring and adding more juice til I got it the consistency that I wanted. Add a few good shakes of salt to this too!

I also made Whole Wheat Buttermilk Rolls to help sop up some of those juices, but thats for another day!

This served 4 with a small container of leftovers.