Buffalo Roast



6 to 8 servings

Recipe from

Oxmoor House


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


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

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

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.