This is the perfect recipe for those busy summer days when you're out of the house and the LAST thing you want to do is turn on the oven to make everything hotter. This ultra lean shredded buffalo is perfect in tacos, sandwiches, nachos, salads and more! It reheats great so, it's a perfect staple to have in the refrigerator for quick, easy meals all week long.
What you will need:
1- water buffalo chuck roast (2.5-3 pounds)
1 tbsp garlic powder
1 tbsp salt
1/2 tbsp onion powder
1/2 tbsp smoked paprika
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional - will add some heat)
1 cup water or beef stock
Step 1: Make sure your roast is thawed - (all of our buffalo meat comes frozen and vacuum sealed - follow the safe handling instructions on the packaging to thaw.)
Step 2: Combine all seasonings together and rub over entire roast then, put roast in slow cooker.
Step 3: Pour water or beef stock in the bottom of the cooker, just enough to cover the base.
Step 4: Cook on LOW for 8 hours.
Step 5: remove meat from slow cooker and shred with 2 forks. The meat should pull apart and shred easily. Because water buffalo is so lean, there will not be a ton of grizzle like you'd get with other roasts. If you'd like, you can pour some of the drippings from the bottom of the cooker over the meat for extra moisture. Serve with your favorite taco sides, top a beautiful salad with this delicious meat or refrigerate and save for later!
**One 2.5-3 lb chuck roast will make 5-7 servings.**
What's the best way to cook a buffalo roast? Great question! The answer: it depends. We have a variety of roasts available from different cuts off the buffalo. Some, like the rib roast are tender and have a flavorful layer of fat making them ideal for roasting while, others, like the chuck roast, are ultra lean and great for the crock-pot!
Today, we are going to share our favorite way to cook a water buffalo rib roast. This simple but rich and flavorful recipe is sure to be a crowd pleaser for any dinner party or family night in.
Here's what you will need:
1 Beardslee Water Buffalo Rib Roast
1/4 cup rosemary
1/4 cup chopped garlic
4 tablespoons olive oil
1 cup stock
1 cast iron skillet
The rib roast is a very tender and juicy cut of meat. After thawing, we salt our meat and put it back into the fridge for a few hours. This process draws the juices to the surface and further enhances the tenderness of the cut. Prior to cooking, take the meat out and let it get to room temperature.