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. 
​

1. Preheat oven to 350F.
2. Stir together rosemary, garlic and 2 tablespoons of olive oil and set aside. 
3. Heat remaining 2 tablespoons of olive oil over medium heat in cast iron skillet. Once it is crackling hot, sear all sides of the meat in the oil. 
4. Remove skillet from heat and cover entire roast with garlic-rosemary mixture. 
5. Put skillet in oven and cook for 1-1.5 hours. ***Highly recommend using a meat thermometer when cooking water buffalo meat as it tends to cook faster than beef. For medium rare, shoot to take it out of the oven around 125-130F degrees for a final temperature of 140-145F degrees.***
6. Remove meat from skillet and let it rest for 10-15 minutes. 
7. Return skillet to the stove top and and add stock. 
8. Using a wooden spoon, scrape the bottom of the skillet completely and simmer allowing the sauce to thicken. 
9. Add 2 tablespoons butter and continue to stir over low heat until the sauce reaches a glaze like texture. 
10. Place meat back in skillet and spoon glaze over the top. Serve immediately.