Slow Cooker Buffalo Roast Food

SLOW COOKER POT ROAST

Steps:

• Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper. Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it). Sear the meat on all sides until browned, then transfer to a plate.
• Add the garlic and onions to the pan or slow cooker and cook until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook, scraping any browned bits off the bottom of the pan. If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat.
• Nestle the beef into the onions and add the broth, wine, Worcestershire, carrots, parsley, thyme, bay leaves and celery, and stir well to combine. Cover and cook until the meat is fork-tender, about 8 hours.
• Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes. (You can also puree some of the carrots and onions in a food processor and add it to the cooking liquid to thicken it.)
• Slice the pot roast, ladle the gravy over it, and serve.

BEST FRIEND'S BISON POT ROAST

Steps:

• Place bison pot roast in a large zip lock bag with flour, garlic, salt and pepper. Shake well to coat and allow to rest for 10 minutes.
• Place a heavy bottomed pan on the stove and preheat for 10 minutes on medium low.
• Add vegetable oil and brown the roast well on the first side for 7 minutes and the second side for 5 minutes. Remove and set aside on a platter.
• Add onions to same skillet and saute until soft and clear, about 9 minutes. Add carrots and celery and cook for an additional 11 minutes. For best flavor the vegetables should caramelize.
• Add one heaping tablespoon of tomato paste and continue to saute for an additional 2 minutes.
• Add beef stock or stock/wine mixture. Return roast to pan, bring liquid to a boil and immediately reduce to a simmer.
• Cover and cook on lowest stove top setting for 7 hours OR Set oven temp to 180°F and cook in covered heavy casserole for 8 hours OR Transfer to slow cooker and cook on low for 8 hours.
• When the meat is fork tender, remove roast and let rest for 10 minutes before slicing.

SLOW COOKER BUFFALO ROAST

Steps:

• Place roast in slow cooker and use garlic powder and black pepper to taste. If you are at home, cook on high for two hours then reduce to low for 4-5 hours. If going to work, cook on low for 6-7 hours. When you begin cooking on low, add potatoes and carrots to slow cooker. Serves five--3 oz roast, 1 carrot, 1 potato each.

SLOW COOKER POT ROAST

Steps:

• Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
• Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
• Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
• Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.

BAKED BUFFALO CHICKEN WINGS

Steps:

• In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure they're fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.
• Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.