Red Wine Braised Buffalo Pot Roast served in Potato

Name: Red Wine Braised Buffalo Pot Roast served in Potato Bones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 to 6 pound) buffalo top round; 1 cup rustic rub or seasoning blend; 1/2 cup olive oil; 2 large Spanish onions, chopped; 2 pasilla peppers, chopped; 1 carrot, chopped; 6 ribs celery, chopped; 1/4 cup chopped garlic; 1 quart burgundy red wine; 2 sprigs rosemary, leaves chopped; 3 sprigs thyme, leaves chopped; 2 large tomatoes chopped; 3 quarts veal stock or beef broth; Salt and pepper; 1 cup extra-virgin olive oil plus 1 teaspoon; 1 teaspoon chopped garlic; 2 sprigs sage leaves removed; 1 cup basil leaves; 1/2 cup grated Pecorino Romano; 2 tablespoons toasted pine nuts; 12 cloves roasted garlic; Salt and pepper; 2 tablespoons butter; 2 tablespoons shallots; 2 tablespoons all-purpose flour; 1/4 cup Kirsch; 2 cups heavy cream; 1/4 cup dried cherries; 1 cup Gruyere; 1 pinch ground nutmeg

Servings: persons

1 (5 to 6 pound) buffalo top round
1 cup rustic rub or seasoning blend
1/2 cup olive oil
2 large Spanish onions, chopped
2 pasilla peppers, chopped
1 carrot, chopped
6 ribs celery, chopped
1/4 cup chopped garlic
1 quart burgundy red wine
2 sprigs rosemary, leaves chopped
3 sprigs thyme, leaves chopped
2 large tomatoes chopped
3 quarts veal stock or beef broth
Salt and pepper
1 cup extra-virgin olive oil plus 1 teaspoon
1 teaspoon chopped garlic
2 sprigs sage leaves removed
1 cup basil leaves
1/2 cup grated Pecorino Romano
2 tablespoons toasted pine nuts
12 cloves roasted garlic
Salt and pepper
2 tablespoons butter
2 tablespoons shallots
2 tablespoons all-purpose flour
1/4 cup Kirsch
2 cups heavy cream
1/4 cup dried cherries
1 cup Gruyere
1 pinch ground nutmeg
Salt and fresh black pepper
Small red bliss potatoes

1
For the pot roast: Preheat the oven to 350 degrees F.
2
Rub the roast with the rustic rub or seasoning blend, cover and let sit in the refrigerator overnight.
3
Using a grill pan, sear all sides of the roast.
4
Heat a roasting pan.
5
Add olive oil, Spanish onions, pasilla peppers, carrots, celery and then the garlic, last.
6
Deglaze the roasting pan with the burgundy and add the roast.
7
Add herbs, tomatoes, and veal stock.
8
Cover and roast for 3 to 3 1/2 hours or until falling apart.
9
For the Sage Pesto: Lightly saute the chopped garlic in 1 teaspoon of oil.
10
Put sage, basil, Pecorino Romano, pine nuts, chopped garlic and roasted garlic in a food processor or blender and slowly drizzle oil to desired consistency.
11
Season with salt and pepper, to taste, and refrigerate.
12
For the Cherry Fondue: Heat butter and shallots in a small saucepan over medium heat.
13
Add flour to create a roux.
14
Add Kirsch, cream, cherries, cheese, nutmeg, salt and pepper.
15
Bring to a simmer to cook out flour.
16
Season, to taste.
17
For the Potato Bones: Peel potatoes.
18
Carve to look like osso bucco bones.
19
Blanch potatoes for 3 to 4 minutes.
20
Let cool.
21
Fry for 4 to 5 minutes until golden.
22
Stuff with buffalo, top with pesto and cherry fondue.

1475

kcal

Calories

144

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 1 (5 to 6 pound) buffalo top round, 1 cup rustic rub or seasoning blend, 1/2 cup olive oil, 2 large Spanish onions, chopped, and more.

Yes, Red Wine Braised Buffalo Pot Roast served in Potato Bones falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Wine Braised Buffalo Pot Roast served in Potato Bones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions