JUN
04
2015

Get into the Spirit of Summer!

By Bridger Valley Buffalo @1:24 pm

Dutch Oven Buffalo Roast

dutch-oven-oven-open-fire

​What you will need:

  • 1 3-lb. buffalo rump or chuck roast
  • 4 medium potatoes
  • 2 medium onions
  • 3 large carrots
  • 1 bunch celery
  • salt
  • pepper
  • granulated garlic
  • olive oil
  • ~10-12 cups broth or water

Cooking:

  •  Before you start cooking make sure the coals are nice and hot for your dutch oven.
  • Cut up your veggies and potatoes, put them aside while you prepare your roast.
  • Sear the pot roast on all sides, turning it every 1-3 minutes to avoid burning. Leave the lid on whenever possible. When the roast is browned on all sides, add your vegetables and potatoes. Mix all together then cover roast with broth or water.
  • Cover the dutch oven with the lid, and pile coals on top.
  • Cook the roast for 4-6 hours, replenishing coals below and above the dutch oven every 30-45 minutes. 
  • When the roast is done, serve with the surrounding vegetables and potatoes! 

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