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Buffalo Roast

Yield 6 to 8 servings


  • 1 (7-pound) buffalo chuck roast
  • 3 tablespoons vegetable oil
  • 2 cups water
  • 1/4 cup vinegar
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 3/4 teaspoon liquid smoke
  • 1 medium onion, quartered
  • 1 stalk celery, cut into pieces
  • Easy Barbecue Sauce

How to Make It

  1. Brown buffalo roast on all sides in hot oil in a large ovenproof Dutch oven.

  2. Combine water, vinegar, sugar, salt, and liquid smoke; pour over buffalo roast. Insert meat thermometer. Top with onion and celery.

  3. Cover and bake at 275° until desired degree of doneness: about 1 1/2 hours or 140° (rare); about 2 hours or 160° (medium). Let roast stand 20 minutes before slicing. Transfer to a serving platter, and serve with Easy Barbecue Sauce.

Oxmoor House Homestyle Recipes