Buffalo Pot Roast

Name: Buffalo Pot Roast
Ingredients: 1 – 3 pounds Wild Idea Buffalo Chuck Roast; 2 tablespoons olive oil; 2 teaspoons sea salt; 2 teaspoons black pepper; 2 teaspoons garlic powder; 2 teaspoons thyme, or 2 to 3 sprigs fresh thyme (I use half fresh & half dried); 1 teaspoon rosemary, or 1 to 2 small fresh sprigs (I use half fresh & half dried); 1 teaspoon oregano, or 1 sprig oregano *I use half fresh & half dried.; 2 onions, 1 diced and 1 quartered; 1 to 2 tomatoes, coarse chopped; 5 cups Buffalo Stock, vegetable or organic beef stock; 2 bay leaves; 6 potatoes, quartered; 3 celery stalks, quartered; 4 to 6 – carrots, peeled and quartered; ½ – cup red wine; 1 tablespoon corn starch, or more if needed

wildideabuffalo.com

Nothing represents “comfort food” more than a traditional pot roast. Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall!

View full recipe on wildideabuffalo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wildideabuffalo.com.

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Ingredients

1 – 3 pounds Wild Idea Buffalo Chuck Roast
2 tablespoons olive oil
2 teaspoons sea salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons thyme, or 2 to 3 sprigs fresh thyme (I use half fresh & half dried)
1 teaspoon rosemary, or 1 to 2 small fresh sprigs (I use half fresh & half dried)
1 teaspoon oregano, or 1 sprig oregano *I use half fresh & half dried.
2 onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 cups Buffalo Stock, vegetable or organic beef stock
2 bay leaves
6 potatoes, quartered
3 celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine
1 tablespoon corn starch, or more if needed