Bison Chuck Roast for Pulled Buffalo B.B.Q.

jill Buffalo Recipes, Recipes, Roasts 16 Comments

Ingredients:

  • 1 3 pound Wild Idea Bison Chuck Roast, twine removed, rinsed & patted dry
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 cup organic Apple Cider, warmed

1.) Pre-heat oven to 500*.
2.) Mix 1 tablespoon olive oil with salt and pepper, in dutch oven or heavy pan. Place roast in pan and roll around in seasoning, rubbing into meat.
3.) Place roast in hot oven uncovered and roast for 15 minutes.
4.) Add warmed Apple Cider, cover pot tightly and lower temperature to 350*.
5.) Braise Buffalo Roast for 2 ½ hours turning once during braising time.
6.) Roast is finished cooking when meat is tender. You should be able to pull the meat apart using 2 forks, (continue braising for another ½ hour if this is not achieved).
7.) Remove form heat and let roast rest at room temperature, covered for 1 hour, or until you are able to handle.
8.) Remove roast from pot and place on cutting board. Reserve pan juices. Using two forks or hands pull meat apart into manageable pieces and then pull apart into smaller pieces or shred.
9.) Return meat to 1 cup of pan juices.
10.) Add 1 cup B.B.Q. sauce, or desired amount, and stir to incorporate. Bring to full heat, adding in more pan juices or B.B.Q. sauce as desired. Reduce heat to simmer.

Serve as entrée or on buns for sandwiches. Accompany with Firecracker Coleslaw.

Jill’s B.B. Q. Sauce

Ingredients:

  • 1 Tb. Olive Oil
  • 1 cup onion, finely diced
  • 2 T. Garlic, chopped
  • 1 T. Black Pepper
  • 1 tsp. Cayenne
  • 1 tsp. Chili Powder
  • 1 tsp. Cumin
  • 1 tsp. Coriander
  • 1 tsp. Cinnamon
  • ½ cup Bourbon
  • 2.4 lbs. Ketchup
  • 1 T. Dijon Mustard
  • 1 T. Worcestershire
  • Dash of Liquid Smoke
  • ½ cup organic Apple cider or water

1.) In heavy saucepan, over medium high heat, heat oil.
2.) Add onion and seasonings and sauté for 7 minutes.
3.) Deglaze with: 1/2 cup Bourbon or Brandy
4.) Add remaining ingredients, and stir until well to incorporate.
5.) Add 1/2 cup juice or water to thin as needed. Bring to a boil.

Pour sauce in sealed container and refrigerate.

Comments 16

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      Jill O'Brien

      Hi Steve –
      This is the recipe that I use for pot roast. Prepare through step 6. Add vegetables to pot 30 to 45 minutes before finish time. You can make a cider gravy or I often like to make a red wine sauce and serve with mashed potatoes and roasted vegetables. Very best to you and yours. Jill

  4. Nancy

    The Brats were a big hit, and the hotdogs were great on the Grill. I am now on to the chuck roast. Could you give me some advice on cooking on my grill? Also when defrosting, should it be put in cold water untill thawed? Thanks and again Happy Holidays.

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      Jill O'Brien

      Hi Nancy. Thank you for your comments and glad you are off to a great experience with our products. For the chuck roast thaw in the fridge, only use water if you are in a hurry. As for cooking it on the grill, I have had successful results by wrapping in foil. Season as you would like, place roast on two pieces of heavy foil, add a little liquid of your choice, I like apple cider. Seal foil sheets tightly and place on 400* grill for 20 minutes. Reduce heat to 350*, roast should not be over direct heat. Cook on grill for about 2.5 hours, turning once. Let rest in foil for 30 minutes after removing. Cheers! Jill

  6. Debbie Crenshaw

    I cooked the bison roast over the weekend and made the BBQ, it was so delicious that I just ordered 5 more chuck roasts! I did not see a recipe for stock, do you have any suggestions? Thanks, Debbie

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      Jill O'Brien

      Hi Erin. I usually use organic apple cider as it doesn’t overpower or take over the flavor of the roast. I would not recommend vinegar alone, or water, but broth would work well. Thank you for your interest and good luck! Jill

  8. Pat

    Hi Jill,

    Do you think that bison brisket would would for this recipe? I tested it with chuck and it was amazing! Now I want to try bison brisket as that is all the butcher seems to have available. Thanks!

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