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1
Mix all brine ingredients together in a large pan.
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2
Bring to a boil.
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3
Lower heat and simmer for 15 minutes.
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4
Allow to cool but it does not need to be cold either.
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5
Put the buffalo roast in the brine and cover with a lid.
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6
Refrigerate for 48 hours to attain ultimate tenderness.
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7
After the 48 hours remove the roast from the brine and rinse it off. *Note:The roast might expand during brining like mine did.
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8
Discard Brine.
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9
Put the roast in a large crockpot.
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10
Add all of the roast ingredients except the potatoes.
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11
Stir until all of the ingredients are well mixed.
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12
Set crockpot on low.
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13
Cook for 8-9 hours on low or until fork tender.
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14
Add the potatoes and cook for another 30 minutes or until potatoes are done.
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15
Remove roast from the crockpot and put it on a plate.
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16
While the roast is still hot, slice or shred it, depending on how you like it.
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17
*If you want it as a soup, return meat to the crockpot, bring it back to a boil and serve it in bowls.
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18
**If you want it as a stew, thicken the broth to your desired consistency and return the meat to the stew.
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19
***If you want it as a main dish, remove the vegetables to the meat plate and thicken the broth to make a gravy at your desired consistency.
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20
This can be served with whatever you want to serve it with.
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21
Now, Enjoy!
